Aubergine and Pasta Bake.

*Mozzarella…use 42g or 57g reduced fat per person to make this recipe free plus a Healthy Extra b

syns per serving =
Green: 6* (or free + HEb)
Red: 21 **(or 15 + Heb)

Serves 4

Ingredients:-

1 tbsp. marmite
1 onion
2 cloves of garlic
1lb/454g Tomatoes
½ pt/284 ml Passata
12oz/340g penne pasta
1 aubergine
*6oz/170g Mozzarella cheese
Fresh basil leaves

Method:-

Pre heat the oven to 190c/375f/gas 5.

Dissolve Marmite in a pan with ½ pt/284 ml boiling water. Chop the onion, garlic and tomatoes and add to the pan with the passata and season to taste. Bring to the boil and simmer for 12 minutes until slightly reduced

Cook the pasta. Drain and refresh under cold water, then add to the sauce.

Slice the aubergine and dry fry in a non-stick pan for 4 minutes, turning once until golden and soft.

Put half the pasta into an over proof dish. Top with half the aubergine and scatter over some basil leaves. Repeat with remaining ingredient. Slice the mozzarella and place on top. Season to taste, then bake for 20 minutes until the cheese has melted.