Brinjal and Tomato Pasta

I have to admit I struggle to get my kids to eat their veggies, it’s a constant battle of me pulling my hair out and muttering WTF under my breathe 😑.

So I decided to reduce my blood pressure and find new and “exciting” ways for them to eat their broccoli, or in this case brinjal!

This delicious roasted brinjal and tomato pasta was absolutely amazing! My kids didn’t even realise they were eating vegetables, and when they came in asking for seconds… well that’s all I needed to confirm how delicious this meat-free pasta was.

So I’m sharing my recipe with you, the parents who just need a break from saying “eat your food!!!” 50 times a day.

Brinjal and Tomato Pasta

300g Rigatoni or whatever you have on hand

EVOO

2 Medium sized brinjal

Salt and black pepper

4 cloves of garlic, finely diced

400g can of whole tomatoes

Fresh parsely and parmesan

Method:

1. Wash and cut your brinjals down the middle, drizzle with olive oil and roast in a pre-heated oven (180°C) for 30 minutes.

2.Cook the pasta in salted boiling water for 8 minutes or until al dente. Drain, and save a cup of the pasta water for later.

3. Cut your roasted brinjals into cubes and sautee in olive oil -medium heat, add salt and pepper. Add the finely diced cloves of garlic and stir. Next add your tomatoes and mash them up in the pan. Reduce the heat and cook for 10 minutes.

4. Add in your cooked pasta and mix through ensuring the sauce coats your pasta nicely add pasta water accordingly. Add in finely chopped parsely for freshness and garnish, divide between plates and grate over parmesan cheese.

Enjoy!