Preparation Time: 30 mins
Cooking Time: 30 mins
Calories per serving: 443.2
Onions – 1 Onion/100g
Garlic – 2 Cloves/6g
Aubergine – 1 Lge/550g
Olive Oil – 3 Tbsps/45ml
Fusilli, Dry Weight, Wholewheat – 200g
Cheese, Mozzarella, Half Fat – 1 Ball/125g
Mature Cheddar Cheese – 50g
Tomatoes, Chopped, in Rich Tomato Juice – 1 Can/400g
Basil, Fresh – 1 Tbsp/5g
Olives, Black, Pitted – 45g
Vinegar, Balsamic, of Modena – 1 Serving/10ml
Cook the pasta in boiling water according to the instructions on the packet and when cooked, drain and set aside.
Halve the aubergines and remove stalks, cut into 2cm chunks. Place in a roasting dish and sprinkle with 2 tblsps of the olive oil. Place in an oven at 190 degrees for 30 minutes. When cooked, they should be soft and golden brown.
Peel and dice the onion and garlic. Pour the remaining 1tbsp of oil into a frying pan over a medium heat. Cook the onions for 5 minutes, don’t allow to brown. Add the garlic, cook for a further minute. Then add the tomatoes and the olives. Continue to cook reducing the liquid for 15 minutes. Add the balsamic vinegar. Cut the olives into quarters and add. Tear the basil and stir through along with the thyme (leaves only). Combine the cooked pasta, tomato mixture and cooked aubergine.
Grate the cheddar cheese using a coarse grater and tear the mozzarella into pieces.
Put half the pasta mixture into a shallow oven proof dish. Sprinkle over the mozzarella pieces and then top with the remaining pasta mixture. Finally top with the grated Cheddar
Place dish into a pre-heated oven at 180 degrees for 25-30 minutes until golden brown on top.
Perfect served with rocket topped with toasted pine nuts.
Nutrition Data Per Serving
Calories (kcal) 443.2
Carbohydrate (g) 42.9
Fat (g) 21.7
Fibre (g) 8.9
Sodium (g) 0.343
Fruit & Veg 3.3
Protein (g) 18.9