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Pasta sauce with eggplant, red Capsicum and currants

Pasta sauce with eggplant, red Capsicum and currants
Dinner

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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)
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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.

 


Nutritional information (per serve)

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