Pasta alla Norma with Roasted Aubergine

Ingredients

• 2 cups (164 g) aubergine, 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

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Method

1. Heat the oven to 220°C (425°F). Toss the aubergine 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 aubergine. Off the heat, stir in the cottage cheese, then tear over the basil and finish with the Parmesan.