Method
step 1
Place the aubergine slices on some kitchen towel and sprinkle with the salt. Allow to sit for 10 minutes to remove the excess water.
step 2
Heat the oil in a pan over a medium heat and add the garlic, basil, oregano, chilli flakes, capers, and aubergine to the pan.
step 3
Fry for 5 minutes or until soft.
step 4
Add the red wine vinegar and the chopped tomatoes and allow to simmer for a further 10 minutes.
step 5
Add the fusilli to the pan and stir well.
Serve with low protein garlic bread or permitted vegetables.
This recipe has been specifically designed for a low protein diet. Refer to labels for allergen and other product information.
Ingredients
- 2 Aubergines, sliced
- 1 tsp Salt
- 2 tbsp Olive oil
- 3 Garlic cloves, minced
- ½ Bunch basil, fresh
- 1 tsp Oregano
- 1 tsp Chilli flakes
- 1 tbsp Capers
- 1 tbsp Red wine vinegar
- 400g Chopped tomatoes
- 200g Mevalia fusilli, cooked according to packet instructions
Table
