Recipe may contain gluten, peanuts, tree nuts, milk and sesame.
Try this vegetarian pasta dish that is packed full of vegies and is also high in fibre.
1 tbsp extra virgin olive oil
1 brown onion, chopped
1 large eggplant, quartered, thickly sliced
2 garlic cloves, crushed
1/4 tsp dried chilli flakes
400g can cherry tomatoes in juice
2 tbsp tomato paste
3 cups dried rigatoni pasta
1 cup fresh basil leaves
200g smooth ricotta
Grated parmesan, to serve
Dried chilli flakes, to serve
Basil leaves, to serve
3 Method Steps
Step 1Heat oil in flameproof bowl of slow cooker or large, deep frying pan over medium-high heat. Add onion and eggplant. Cook, stirring occasionally, for 6 to 8 minutes or until eggplant starts to brown. Add garlic and chilli. Cook for 1 minute or until fragrant.
Step 2Transfer bowl to slow cooker. Add tomatoes, tomato paste and 1 cup water. Season with salt and pepper. Cover. Cook on HIGH for 2 hours or until eggplant has started to collapse. Add rigatoni, basil and 1/2 cup water. Stir to combine. Cover. Cook for a further 45 minutes or until tender.
Step 3Dollop with ricotta. Sprinkle with extra chilli, grated parmesan and extra basil.
YOU’LL NEED A 5.5-LITRE SLOW COOKER FOR THIS RECIPE.
All quantities above are averages