Aubergine Pasta

Ingredients

• 1 large aubergine, diced
• 1 red onion, diced
• 2 garlic cloves, crushed
• 1 tbsp curry paste
• 1 x 400g can chopped tomatoes
• 1 tsp vegetable stock powder
• 1 red chilli, chopped
• 200g (uncooked weight) penne pasta
• 2 tbsps soya milk

Cooking Instructions

1. Preheat a non-stick wok. Add the aubergine, onion and garlic and dry-fry for 5-6 minutes. Stir in the curry paste and cook for a further 5 minutes.
2. Stir in the tomatoes, stock powder and chilli and simmer gently for 15 minutes to allow the sauce to reduce, adding a little water if required.
3. Cook the pasta in a pan of boiling water, drain and refresh with boiling water from a kettle, then drain again and place in a serving bowl.
4. Remove the sauce from the heat and stir in the soya milk. Pour over the pasta and serve with a mixed salad tossed in oil-free dressing.

Tips