Toast or Porridge
Aubergine and tomato pasta Bake with salad
Aubergine and tomato pasta bake
Adapted from Jamie Oliver Save with Jamie book
Handful of fresh parsley (optional)
1/2 teaspoon fennel seeds
1 clove garlic
1 tablespoon sweet chili sauce
1 tablespoon balsamic vinegar
1/2 tin of plum tomatoes
Handful of grated cheese
1/2 packet of the Penne Pasta
Dice the aubergine into cubes, then season well with salt and leave for 15 minutes.
Meanwhile Boil some salted water and cook your pasta to the packet instructions while you are cooking the sauce.
After 10 minutes take handfuls of the Aubergine and squeeze out the excess salty liquid, then put into a saucepan on a medium heat with a lug of oil to cook for 10 minutes, or until golden, stirring occasionally.
Squash in the garlic through a garlic press, add the fennel seeds and stir in the sweet chilli sauce and balsamic, then tip in the tomatoes and a splash of water. Simmer for around 10 minutes, or until thickened.
Add the drained pasta to the sauce and mix together then tip it into an oven proof dish, and scatter a handful of cheese over the top.
Grill for a few minutes until the cheese has melted and turned golden. Then serve with a small salad.