Penne con Melanzane

Serves: 2

Ready in: 30 to 60 mins

Eco Friendly

Know your nutrients

Calories

440 -

Fat

8.1g -

Saturates

1g -

Sugars

16g -

Salt

2.56g -

Protein

21.1g -

Carbs

71.2g -

Fibre

19.4g -

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This is one of my favourite dishes. I cook it regularly and it has evolved from a recipe I read a while ago in which the aubergines were fried. I prefer the aubergines to be oiled and baked until golden and charred in places. They give the whole dish a unique sweet smoky taste. Chickpeas are a good source of protein, fibre, copper, manganese and folate

Ingredients
Method

Ingredients:

olive oil

a medium aubergine (eggplant..melanzane..)

a small onion

3 gloves of garlic

400g (14oz) can of plum (or chopped) tomatoes

3 teaspoons of dried crushed red chillies (or to taste, this will be slightly fiery)

tomato puree

a pinch of dried oregano (optional)

hard parmesan type cheese (optional)

freshly ground black pepper

rock salt for garnishing

table salt

a small bunch of flat leaf parlsey coarsely chopped

a 400g can of chickpeas

200 g (7oz) of dried spelt or wholewheat penne (or less if you dont want a hearty main course)

method:

Preheat the oven to 200C (400F gas/mark 6) Put a large pan of water on to boil (add a dash of salt when it does) Cut the aubergine into thin slices (about a half of a centimetre or a quarter of an inch) on a slight diagonal to get larger slices. Bake until golden brown on both sides turning once for about thirty minutes
Dice the onion and chop the garlic Splash some olive oil in large pan and place on a low heat ,add the diced onion, sprinkle with a little salt, stir to coat in oil. Cover. Cook for ten minutes or until the onions are soft but not brown. Half way through stir in the garlic and add the crushed chillies and some freshly ground black pepper (and the pinch of oregano) When the onions are ready add the tin of tomatoes, squash a little against the sides of the pan if using plum. Add a squirt (about two teaspoons) of tomato puree, stir well. Bring slowly to the boil and add the drained chickpeas, reduce heat to simmer uncovered for a further ten minutes while the pasta is cooking
Add the pasta to the boiling salted water are cook for nine minutes or al dente. Towards the end of cooking time add a couple of tablespoons of the cooking water to the simmering sauce and stir Drain the pasta Turn off the heat under the sauce. Add the aubergines, two thirds of the chopped parsley. Stir and then stir in the drained pasta Serve garnished with the rest of the parsley, black pepper and rock salt
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