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Ingredients Click to find out more about the ingredients
300g 1 aubergine
Black pepper to taste
225g courgettes
6g/1 clove garlic, crushed
120g/1 green pepper
30ml/2 tbsp olive oil
100g/1 onion, chopped
3g/1 tsp dried oregano
30g grated parmesan cheese, to serve
Salt to taste
Salt and pepper to taste
350g pasta
350g pasta
450g ripe tomatoes, skinned and chopped
30g/2 tbsp tomato purée
Method
1) Slice courgettes, dice aubergine and seed and chop green pepper. 2) Heat oil in a heavy-based pan, add onion and garlic and cook for 4-5 minutes until soft. 3) Add courgettes, aubergine, pepper, tomatoes, tomato purée, oregano and seasoning. Bring to the boil, stirring, then cover and simmer gently for 20-30 minutes, stirring occasionally, until vegetables are tender. 4) Towards the end of cooking time, put pasta in a large pan of boiling, salted water and cook for 10-12 minutes until al-dente. Drain pasta. 5) Top with vegetables, sprinkle with Parmesan cheese and serve.