A Decrease font size. A Reset font size. A Increase font size.

SUBSCRIBE
Food Swaps

FOOD SWAPS

Shopping List

SAVED RECIPES

GI Index

GI INDEX

Diabetes Risk Calculator

DIABETES RISK

Home / Recipes / Pasta sauce with eggplant, red Capsicum and currants

Pasta sauce with eggplant, red Capsicum and currants

Pasta sauce with eggplant, red Capsicum and currants
Dinner

Low Gi Recipe Logo

SERVES:
4
DIFFICULTY:
Easy
PREP TIME:
5 minutes
COOK TIME:
30 minutes

Ingredients

  • 2 tbsp Extra virgin olive oil
  • 1/2 Medium red capsicum (bell pepper), chopped into small pieces
  • 1 Medium eggplant (aubergine), sliced into chips
  • 1/2 tbsp Ground cumin
  • 2 Cloves garlic, crushed
  • 500 g Tomato pasta sauce
  • 1/4 cup Currants
  • Pinch of salt
  • Pinch of hot paprika
  • 12 Pitted kalamata olives
  • 2 tbsp Chopped coriander (cilantro)
+SAVE RECIPE / SHOPPING LIST
PRINT, DOWNLOAD, SHARE

Method

  • 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 pasta sauce, 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.

Tip:

  • Use a mandoline to slice the eggplant with the blade designed for cutting chips/French fries.

Notes

Energy per serve: 1065kJ
Recipe and images published with permission from Sue Radd’s new Cookbook Food as Medicine (Signs Publishing).  Food as Medicine: Eating for Your Best Health was awarded number 1, ‘Best Health & Nutrition Cookbook in the World for 2016’ by Gourmand World Cookbook Awards.  It promotes adopting a more plant based dietary pattern for chronic disease prevention/treatment and environmental sustainability.

 

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.

Nutritional information (per serve)

Calories: 254kcal | Carbohydrates: 22g | Protein: 5g | Fat: 15g | Sodium: 957mg | Fiber: 7g | Sugar: 18g | Calcium: 86mg | Iron: 2.9mg
Swap It
Swap It Tool

A low GI diet focuses on the quality of carbohydrates you eat. Good carbohydrates (or low GI carbohydrates) are more slowly digested helping keep your blood sugars stable, whereas bad carbohydrates cause your blood glucose levels to peak and crash. Want to know which carbohydrates are best for you? Try our swap it tool!

Try our Low GI Swap it tool
Translate »