Free Healthy Recipe - Linguine with Eggplant & Capsicum

Low GI

There's a trend to cut out carbohydrates at night, and certainly for weight loss it is a good idea to minimise your intake of bread, rice and pasta. However, compared to bread and rice, pasta has a low GI and is best choice when you really feel the need of a quick easy and comforting meal. Always buy wholemeal pasta. Spelt pasta is also available from health food stores and better suited to those with a slight gluten intolerance.

¼ cup olive oil
2 medium eggplant, cut into cubes approx 3cm wide
2 red capsicum cut into strips
3 large vine ripened tomatoes, diced
1 bird's eye chilli deseeded
4 cloves garlic, crushed
½ cup fresh parsley, chopped

Preheat the oven to 180 degrees Celsius.

Heat the oil in a baking tray until hot. Remove from the oven and add the eggplant, tomato, capsicum, chili and garlic. Toss the vegetables around to cover them with the oil. Return to the oven to cook for 15 - 20 minutes.

Bring a large pan of water seasoned with sea salt and a small amount of olive oil. Add the pasta and cook for 15 minutes until al dente. Serve the eggplant over the pasta with fresh parsley sprinkled over the top.

Serve with a rocket and parmesan salad.

Note: While parmesan is a high fat cheese, its strong flavour goes a long way and you don't need to use much. Use a potato peeler to make fine shavings of parmesan and sprinkle over the rocket. No need to add extra oil.

Makes 4 servings

Scale recipe to serves

Prep Time: 15 mins
Cooking Time: 20 mins
Ready in: 35 mins

Suitable for:
Dinner, Lunch
See also:
Baked Jewfish with Eggplant, Capsicum & Lima Beans
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Nutritional Information - Per Serve
Kj 2551 kj
Calories 610 kcal
Fat 17.7 g
Saturated Fat 2.4 g
Total Carbohydrate 83.7 g
Total Protein 19.3 g
Fibre 18 g

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