Fusilli pasta with pork & eggplant sauce, being eaten with a fork

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Eggplant And Tomato Pasta

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Servings : 4
Course : Main Course

Ingredients

  • 200 g Loprofin Fusilli
  • 2 tbsp olive oil
  • 1 large eggplant, cut into 2cm cubes
  • 1 small onion, diced
  • 2 garlic cloves, finely chopped
  • 400 g can chopped tomatoes
  • 2 tbsp fresh basil, chopped
  • Salt and pepper to taste

Method

  • Heat a little olive oil in a pan. Add the eggplant and cook until golden-brown on all sides. Remove and place in a bowl.
  • Heat some more olive oil over medium heat. Add the onion and garlic and fry for one minute, then add the tomatoes and eggplant and stir well.
  • Stir through the basil, salt and pepper and simmer for 20 minutes.
  • Meanwhile, in a large saucepan bring 1L water to the boil and add 1 tsp salt and 1 tbsp oil. Once boiling, add pasta and cook for 8-10 minutes, stirring occasionally.
  • Drain pasta and rinse with boiling water.
  • Serve the eggplant sauce over the pasta.

Important Notice

Note: Everybody’s low protein diet is different. Always check with your dietitian regarding suitability of particular ingredients in recipes.

Share your low protein recipe with others

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