Roasted Aubergine and Tomato Pasta with Toasted Pine Nuts (Vegan)

Roasted Aubergine and Tomato Pasta with Toasted Pine Nuts 3

Roasted Aubergine and Tomato Pasta with Toasted Pine Nuts and salad

Aubergines always remind me of the Mediterranean. I love to roast them with olive oil, lemon juice and herbs such as thyme. It’s what I imagine they would taste like if we were to go on holiday in a Mediterranean country. In fact they would probably taste even better on holiday because we were away from home.

A typical Mediterranean diet includes lots of fruit, vegetables, beans, cereals, nuts, whole grains and brown rice. It includes moderate amounts of meat, fish and dairy products. It’s the combination of all these foods that brings amazing benefits to the body. Researchers have found that people who follow a Mediterranean diet may live a longer life and be less likely to put on weight.

It seems the approach to diet and combination of foods rather than eating individual superfoods makes this a very healthy way to eat. If you adjust your diet so you eat a little less meat and more fish, eat more fresh fruits and vegetables it could make a significant difference. So this is a delicious way to enjoy the Mediterranean in your own home. Well worth a try.

Serves 4

Equipment needed

Roasted Aubergine and Tomato Pasta with Toasted Pine Nuts

Roasted Aubergine and Tomato Pasta with Toasted Pine Nuts

  • Sharp knife
  • Chopping board
  • Slow cooker or saucepan
  • Grater
  • Baking tray x 2
  • Teaspoon x 1
  • Tablespoons
  • Stirring spoon

Ingredients

  • Onion x 1 large
  • Garlic x 2 cloves
  • Tomatoes x 2 400g tins
  • Courgettes x 2
  • Oregano x 1 tsp
  • Herbs du provence x 1 tsp
  • Aubergine x 4
  • Olive oil x 2 tbsp
  • Thyme x 2 tsp
  • Salt x 1 tsp
  • Lemon x 1
  • Pepper to taste
  • Pine nuts x 100g
  • Brown rice pasta x 300g (or a pasta or your choice)

Method for the slow cooker

  • Start by peeling and slicing the onion and garlic.
  • Cut the top from the courgette, disgard this part and grate the rest.
  • Open the tomatoes and pour them into the slow cooker.
  • Add the onions, garlic and courgette along with the oregano, herbs du provence and a quarter teaspoon of the salt.
  • Turn the slow cooker on to a low heat for seven hours and a high heat for four hours.
  • Towards the end of the cooking time preheat the oven to 180° and put the baking trays in.
  • Next peel the aubergine and cut into 1 cm cubes.
  • Once the oven is preheated remove the baking trays.
  • Put the aubergine cubes evenly into both tray and drizzle the olive oil again evenly over both the trays.
  • Then cut the lemon in half and squeeze the juice into both trays.
  • Again sprinkle the thyme and the rest of the salt into both the trays.
  • Toss the ingredients in the trays until the are coated in the olive oil, lemon, thyme and salt mixture.
  • Finally place back into the oven and cook for 30 minutes or until the aubergine is golden brown.
  • When the aubergine is cooked remove from the oven and add to the sauce in the slow cooker.
  • Turn the slow cooker off and leave to cool.
  • Meanwhile begin to boil the pasta.
  • While the pasta is cooking, turn the grill on.
  • Put the pine nuts on the baking tray and place under the grill until lightly toasted. .
    • It should take around 3 – 5 mins.
  • Once the pasta is boiled, drain through the colander and add to the slow cooker.
  • Stir all the ingredients together and serve.
  • Sprinkle the lightly toasted pine nuts on top and enjoy.

Method on the hob

Roasted Aubergine and Tomato Pasta with Toasted Pine Nuts 2

Roasted Aubergine and Tomato Pasta with Toasted Pine Nuts

  • Preheat the oven to 180° and put in the baking trays.
  • Start by peeling and slicing the onion and garlic.
  • Cut the top from the courgette, disgard this part and grate the rest.
  • Put the saucepan on a medium to high heat and add olive oil to the base of the pan.
  • Spread the olive oil evenly across the base.
  • Fry the onions and garlic until the onions become translucent.
  • Add in the courgette and fry for a further two minutes.
  • Pour over the tomatoes, bring to the boil and leave to simmer.
  • Sprinkle over the oregano, herbs du provence and a quarter teaspoon of the salt.
  • Leave on a low heat to simmer for 40 minutes.
  • Next peel the aubergine and cut into 1 cm cubes.
  • Once the oven is preheated remove the baking trays.
  • Put the aubergine cubes evenly into both trays and drizzle the olive oil again evenly over both the trays.
  • Then cut the lemon in half and squeeze the juice into both tray.
  • Again sprinkle the thyme and the rest of the salt into both the trays.
  • Toss the ingredients in the trays until they are coated in the olive oil and other ingredients.
  • Finally place back into the oven and cook for 30 minutes or until the aubergine is golden brown.
Roasted Aubergine and Tomato Pasta with Toasted Pine Nuts 5

Roasted Aubergine and Tomato with Toasted Pine Nuts and salad

Roasted Aubergine and Tomato Pasta with Toasted Pine Nuts is a fantastic meal the whole family will enjoy. Aubergine has a very meaty flavour and the pine nut and brown rice pasta make this dish filling. It’s a meal that is versatile, as meat like chicken can be added to it. The sauce is also brilliant because it could be frozen in batches. So if you do not eat it all you could freeze the leftovers or eat it as a packed lunch the next day. However you decide to eat this dish, as always, please enjoy.