Mediterranean pasta

Ideas
5 servings Prep: 20 mins, Cooking: 40 mins
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By Food24 August 13 2015
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Ingredients (12)

1 aubergine — large, cubed
1 courgettes — halved lengthways
1 red pepper — deseeded and cubed
fresh chillies — 573
1 onion — large, chopped
2 cloves garlic — cloves, crushed
2 tinned tomatoes — chopped
125 ml wine — dry red
250 g bacon — streaky
500 g pasta — whole wheat, cooked
1 cannellini beans — tinned, drained
10 ml fresh oregano — chopped
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Method:

Preheat oven to 200°C.

Place the aubergine in a colander and sprinkle with salt. Leave for 15 minutes, then rinse and dry with paper towels.

Place the aubergine, courgettes and red pepper into a roasting dish and drizzle with olive oil. Roast in a preheated oven for 30 minutes.

Meanwhile, heat a little oil in a sauce- pan and sauté the onion. Add the garlic and sauté for another minute. Add the tomatoes and wine (or stock) and simmer for 20 minutes. Season with salt, pepper and a little sugar.

Grill the bacon or pan-fry until crispy. Tear into pieces. Stir the tomato sauce into the pasta then toss in the vegetables, bacon, beans and origanum. Serve with low-GI bread.

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