Eggplant, tomato and rocket spaghetti

2 tbsp olive oil 1 onion, finely chopped

2 garlic cloves, finely chopped

350g eggplant, trimmed, finely diced

600ml tomato passata sauce

1/3 cup vegetable stock

½ cup basil leaves, chopped 250g cherry tomatoes, halved

250g wholemeal spaghetti

¼ cup pine nuts, toasted

50g reduced fat feta cheese, crumbled

25g wild rocket leaves

1. Heat oil in a large non-stick frying pan over medium heat. Add onion and garlic.

Cook, stirring often, for 3 minutes. Increase to medium-high. Add eggplant. Cook,

stirring often, for 5 minutes. Stir in tomato sauce, stock and basil. Reduce heat,

cover and simmer for 15 minutes until eggplant is tender. Stir through cherry

tomatoes.

2. Meanwhile, cook spaghetti in a large saucepan of boiling salted water for 15

minutes or until tender, then drain and return to pan.

3. Add eggplant mixture to spaghetti. Gently toss to combine over low heat.

Spoon onto serving plates. Sprinkle with toasted pine nuts and feta. Serve with

wild rocket.

PER SERVE: 1530 kilojoules (365 calories); Protein 13g; Fat 14g; Saturated Fat 2g; Carbohydrate 42g; Total Sugars 6g; Sodium 150mg; Potassium 675mg; Calcium 115mg; Iron 3.5mg; Fibre 10g.

TIP: • Passata is a special formulation of pureed tomatoes and can be found with the pasta sauces in your supermarket.

• When buying eggplants, choose a firm, smooth-skinned eggplant that is heavy for its size and avoid those with brown or soft spots.