Pasta & Rice

Pasta with a rich Eggplant and Broccoli Sauce

Pasta has never tasted quite as good as it does in this delicious dish!

Serves 4.
Prep Time: 20 minutes.
Cooking Time: 20 minutes.

Ingredients

• 500g Saladette® truss tomatoes, roughly chopped
• 1 head broccoli, about 250g, cut into small florets, stem chopped
• 1 medium eggplant, diced
• 1 onion, chopped
• 350g pasta shapes
• 4-5 tbsp olive oil
• 1-2 tsp garlic paste
• 80ml (1/3 cup) extra virgin olive oil
• Balsamic lemon & herb dressing

Cooking Instructions

• Cook the pasta according to the packet instructions. Drain and set aside.
• Cook the broccoli in boiling water for 3 minutes. Drain and set aside.
• Meanwhile, heat 2 tbsp olive oil in a large frying pan.
• Add the eggplant (in two batches if necessary) and cook, stirring regularly until softened, adding an extra tbsp oil if necessary.
• Remove from the pan.
• Add the remaining tbsp oil, onion and garlic. Fry gently for 5 minutes.
• Return the eggplant to the pan with the balsamic dressing, tomatoes and broccoli. Cook for 5 minutes, covered.
• Season with salt and pepper.
• Toss through the pasta and serve.