Pasta alla Norma with Roasted Eggplant

Ingredients

• 2 cups (164 g) eggplant, cubed
• 2 tsp (10 ml) olive oil
• 1/4 cup (62 g) tomato passata (strained tomatoes)
• 1 garlic clove, sliced
• a pinch of red chili flakes
• a pinch of fine sea salt
• 1 oz (28 g) chickpea penne (such as Banza), dry
• 1/2 cup (113 g) low-fat cottage cheese, 1%
• 1/4 cup (6 g) fresh basil leaves
• 2 tbsp (12 g) grated Parmesan

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Heat the oven to 425°F (220°C). Toss the eggplant with the oil on a baking sheet and roast for 20 minutes without turning, until soft and deep golden at the corners. Roasted, it needs a fraction of the oil frying would take.
2. Meanwhile simmer the passata with the garlic, chili flakes and salt in a small saucepan for 8 minutes, until thick.
3. Cook the pasta until al dente and toss it with the sauce and eggplant. Off the heat, stir in the cottage cheese, then tear over the basil and finish with the Parmesan.