A lovely filling veggie dish. Switch the aubergine to mushrooms if you prefer.


1 aubergine, halved and sliced

2tbsp olive oil

400g penne pasta

400g jar tomato, onion and garlic pasta sauce

300g packets mozzarella, torn

50g toasted pine nuts

20g pack basil, torn





1 Fry the aubergine in the oil for 5 mins until browned and softened, turning as needed.

2 Cook the pasta in a large pan of boiling salted water for 10 mins until tender, yet still with a slight bite (al dente).

3 Pour the tomato pasta sauce into the aubergines and heat through. Stir in the drained pasta, mozzarella, pine nuts and basil.

Nutritional info: 729 cals, 33g fat (12g saturated) 78g carbs

Costcutter: Save £2.50, leave out the pine nuts and switch to basic brand pasta.

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Try more of our vegetarian recipes, mediterranean vegetable stew.

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