Name: Pasta with eggplant and tomatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 medium eggplant, diced; 1 garlic clove, finely chopped; 250 gram cherry tomatoes, halved; 100 gram baby spinach; 500 gram penne; 2 tablespoon pine nuts, toasted; grated parmesan, to serve

Pasta with eggplant and tomatoes

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Serves 4

Prep

10M

Cook

15M

Total

25M

Ingredients

2 tablespoon olive oil

1 medium eggplant, diced

1 garlic clove, finely chopped

250 gram cherry tomatoes, halved

100 gram baby spinach

500 gram penne

2 tablespoon pine nuts, toasted

grated parmesan, to serve

Method

1.Heat oil in a frying pan on medium. Cook eggplant for 5 minutes, until golden and tender. Stir in garlic and tomatoes, and cook for 2 minutes. Mix in baby spinach and cook until just wilted. Season to taste.

2.Meanwhile, cook pasta in a saucepan of boiling, salted water according to packet directions. Drain and return to pan. Toss through eggplant mixture with pine nuts. Serve with grated parmesan.

For a delicious pasta bake, place leftover penne and sauce in an oiled ovenproof dish. Sprinkle with grated cheese and bake in a preheated 180°C oven until golden.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

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