Pasta sauce with eggplant, red Capsicum and currants
- 2 tbsp extra virgin olive oil
- ½ red capsicum (pepper) chopped into small pieces
- 1 eggplant sliced into chips
- ½ tbsp ground cumin
- 2 cloves garlic crushed
- 500 g tomato passata
- ¼ cup currants
- 1 pinch salt
- 1 pinch ground hot paprika
- 12 pitted kalamata olives
- 2 tbsp fresh coriander (cilantro) chopped
- Heat oil in a medium saucepan and sauté capsicum until soft.
- Add eggplant chips and mix with capsicum. Cover pan and sauté on medium heat for about 10 minutes, until eggplant softens and starts turning golden brown. Stir occasionally, so eggplant doesn’t burn. It will release some juices.
- Add cumin and garlic, and fry for 1 minute. Mix in tomato passata, currants, salt, hot paprika and an extra ½ cup of water. Allow sauce to simmer, half-covered, for another 10 minutes, until flavours combine.
- Toss in olives and coriander, and serve sauce hot on top of cooked wholegrain pasta. Both spirali and penne work well.
- Use a mandoline to slice the eggplant with the blade designed for cutting chips/French fries.
Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.