Penne with Grilled Eggplant

Shutterstock/ Nickola_Che
Servings Prep Time Cook Time Passive Time
4 15minutes 25minutes 30minutes
Servings Prep Time
4 15minutes
Cook Time Passive Time
25minutes 30minutes
  1. Sprinkle eggplant slices with half the salt. Leave for a least 30 minutes to draw out liquid.
  2. Heat oil in a large non-stick frying pan over medium-low heat. Add garlic. Cook, stirring, 1 minute.
  3. Add tomato, oregano and remaining salt. Increase heat to medium. Cook just until tomato is softened, about 6 minutes. Stir in vinegar and sugar. Cook a further 30 seconds.
  4. Preheat grill or barbecue. Rinse eggplant slices; pat dry. Lightly coat both sides of eggplant with cooking spray.
  5. Grill or barbecue eggplant 10 cm from heat until softened and, if barbecuing, dark grill marks score the surface, about 5 minutes each side. Set aside to cool slightly.
  6. Meanwhile, cook the pasta in a large pot of lightly salted boiling water until al dente, following packet instructions. Drain. Toss with the tomato mixture. Coarsely chop eggplant. Add to pasta mixture. Stir in parmesan. Serve hot.
Recipe Notes

per serving 1370 kilojoules, 11 g protein, 12 g fat (including 2 g saturated fat), 5 mg cholesterol, 43 g carbohydrates, 8 g fibre, 704 mg sodium