My sister bought me some Trofie pasta for Christmas, so I hunted out a recipe to try it out and found this one! It was very easy and quick to make. The original recipe made 2 portions, but I divided it into three.
Preparation Time: 10 mins
Cooking Time: 25 mins
Calories per serving: 360
Olive Oil – 2 Tbsps/30ml
Onions, Red – 100g
Garlic – 1 Clove/3g
Bay Leaves, Dried – 1 Leaf/0.9g
Thyme, Fresh – 2 Tbsps/8g
Aubergine, Raw – 300g
Chilli, Dried, Flakes – 1 Pinch/0.1g
Tomatoes, Chopped, in Tomato Juice – 1 Can/400g
Stock, Vegetable, Stock Pot – 1 Serving/125ml
Water, Mineral Or Tap – 300ml
Lemon, zest – 1 Tbsp/6g
Basil, Fresh – 2 Tbsps/10g
Parmesan Cheese – 25g
Trofie – 150g
This warm, hearty dish is packed full of flavour and texture.
Chop the aubergine into 1cm cubes and place in a roasting dish. Drizzle with 20ml of the olive oil and place into a preheated oven (190 degrees) for 20-25 minutes until browned – stir half way through the cooking time.
Heat the remaining 10ml of the oil in a pan over a medium heat. Add the peeled and finely diced onion with a pinch of salt and cook for 5-7 minutes, stirring occasionally, until softened.
Add the garlic (peeled and diced), bay leaf, thyme (stripped from the tough stems) and chilli. Cook for 2 minutes.
Stir in the trofi, tinned tomatoes, stock, water and lemon zest. Bring to the boil, then reduce the heat. Add in the cooked aubergine. Simmer for 14 minutes, or until the aubergine and trofie are cooked through.
Stir in the basil and season to taste. To serve, divide between large bowls and scatter over the cheese shavings (or grated), extra basil and freshly cracked black pepper.
Serve with rocket or salad leaves
Nutrition Data Per Serving
Calories (kcal) 360
Carbohydrate (g) 46.3
Fat (g) 13.5
Fibre (g) 5.7
Sodium (g) 0.249
Fruit & Veg 3.6
Protein (g) 12.7