Thursday, July 14, 2011

Low Fat Sicilian Style Aubergine, Tomato & Basil Spagetti

This recipe is a very quick vegetarian meal, full of Italian flavours. The meat-like texture of the aubergine is a great substitute for the meat part of a meal. I’ve been part-time vegetarian for quite some time now, preferring vegetarian meals mid week, the main reason being they are lower in fat. Don’t get me wrong , everyone needs protein and iron in their diet, best gotten from meat, fish and poultry. But every so often I do like to take a break from meat and go on an extreme health kick, and have veggie dinners. To make this dish extra flavourful whilst still remaining low fat, I’m giving the dish an extra kick with Sicilian flavours, from lemon juice, olives and capers.

Serves 2


  • 1 tbsp olive oil
  • 1 Aubergine, cubed
  • 1 onion, sliced
  • 1 garlic, finely sliced
  • 1 tin of tomatoes
  • 1 tbsp tomato puree
  • Salt & pepper
  • 1 tbsp balsamic vinegar
  • 1 tsp of thyme leaves
  • 4-5 large basil leaves
  • 2 tsp of capers
  • 2 tbsp of chopped black olives
  • Juice of one lemon
  • 150g of dried spagetti (preferably wholemeal) 


  1.  Put a large saucepan of water on the boil, with a generous helping of salt
  2. In another pan or wok, on a medium heat add the oil, thyme, garlic and onions and fry for a few minutes
  3. Add the aubergines and fry until brown
  4. Add the tomato puree and continue mixing.
  5. Add the tin of tomatoes and the balsamic vinegar
  6. Add the pasta to the water and cook according to the packet instructions
  7. Simmer the tomato sauce, adding salt and pepper for 10 minutes, to allow the sauce to thicken.
  8. Finally, add the capers, lemon juice and black olives to the pan and stir to combine.
  9. To serve, tear the basil leaves into the sauce and pour the sauce over the pasta.
  10. Decorate with a few leftover basil leaves.

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