Aubergine and Tomato Protein Pasta

The aubergine is salted before frying so it gives up its water and soaks up less oil.

The pasta contributes 26.4 g of protein per serving (160 g dry across 2, at 33 g per 100 g). That is the pasta alone — the other ingredients are not counted, because their figures depend on the brand used.

Ingredients

• Protelle pasta — 160 g dry
• Aubergines — 2 medium
• Tinned tomatoes — 400 g
• Garlic — 2 cloves
• Basil — a handful
• Ricotta salata or feta — 80 g
• Olive oil
• Salt

Method

1. Cube the aubergines, salt them and leave for 15 minutes, then pat dry with kitchen paper — they will absorb less oil.
2. Fry the aubergine in batches in hot oil until golden and drain on paper.
3. In the same pan, warm the garlic for 30 seconds, add the tomatoes, season and simmer for 15 minutes.
4. Cook the pasta in salted water — 8–10 minutes.
5. Return the aubergine to the sauce, add the pasta and basil. Grate the ricotta salata over the top, or crumble the feta.

The pasta for this recipe: Protelle protein pasta, 300 g. How to cook it — step by step.