Roasted Aubergine and Chickpea Pasta with Tomato Confit and Basil
Roasted aubergine and chickpeas simmered in tomato-garlic sauce with oregano, tossed with penne and reserved pasta water.
- 350 g aubergine
- 240 g tinned chickpeas
- 400 g tinned chopped tomatoes
- 4 clove garlic cloves
- 25 g fresh basil
- 3 g dried oregano
- 200 g penne pasta
- 50 ml olive oil
- 2 g red chilli flakes
- 1 tbsp lemon juice
- 5 g sea salt
- 3 g black pepper
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C. Cut aubergine into 1cm cubes, toss with 25ml olive oil, salt, and pepper. Spread on a baking tray and roast for 20 minutes until golden.
- Step 2
Bring a large pot of salted water to boil and cook penne according to packet instructions; drain and reserve 100ml pasta water.
- Step 3
While pasta cooks, mince garlic finely. Heat remaining 25ml olive oil in a large saucepan over medium heat.
- Step 4
Add garlic and red chilli flakes; cook for 1 minute until fragrant.
- Step 5
Pour in tinned tomatoes, add oregano, and simmer for 8 minutes, stirring occasionally.
- Step 6
Drain and rinse chickpeas, then add to tomato sauce along with roasted aubergine. Simmer for 5 minutes.
- Step 7
Add cooked pasta to the sauce, tossing well and adding pasta water gradually to achieve a silky consistency.
- Step 8
Finish with fresh basil, lemon juice, and a final seasoning check. Serve immediately.
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