Fettuccine with Eggplant, Pine Nuts and Basil

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Fettuccine with Eggplant, Pine Nuts and Basil

 

 

1 tablespoon (4 tsp) olive oil

1 brown (yellow) onion, finely chopped

2 garlic cloves, crushed

1 eggplant, cut into 1cm cubes

two 415 g (14 1/2 oz) cans chopped tomatoes

400 g (14 oz) fresh GF fettuccine pasta

1 tablespoon pine nuts, toasted (see hint)

1/2 cup small basil leaves

 

 

1. Heat oil in a frying pan over medium-high heat. Add onion. Cook for

3 minutes or until golden. Add garlic and eggplant. Cook for 5 minutes

or until tender.

 

2. Stir in tomatoes. Simmer for 10 minutes or until sauce thickens.

 

3. Cook pasta in a large saucepan of boiling salted water, following

packet directions, until tender. Drain. Return to saucepan.

 

4. Add eggplant sauce, nuts and basil. Toss over low heat until well

combined. Season with salt and pepper. Serve.

 

 

 

HINT: To toast pine nuts, preheat oven to 200 C (390 F). Spread nuts

over a baking tray. Cook for 5 to 7 minutes or until golden.

 

 

 

Serves 4.

 

 

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Nutrition per serve: 1756kJ; 10g fat; 1.1g saturated fat; 64.6g

carbohydrate; 14.6g protein; 7.7g fibre; 73mg cholesterol; 161 mg sodium.

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