- 300g wholegrain penne pasta
- Olive oil cooking spray
- 3 eggplants, cut into 4mm-thick slices
- 1 tablespoon extra virgin olive oil
- 1 brown onion, finely chopped
- 500g pork mince
- 3 garlic cloves, crushed
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon ground nutmeg
- 1/3 cup tomato paste
- 410g can chopped tomatoes and paste
- 1 cup coarsely grated mozzarella
- 1 cup frozen peas
- 1/4 cup finely grated parmesan
- Finely chopped fresh flat-leaf parsley, to serve
- Step 1Cook pasta in a large saucepan of boiling salted water, following packet directions. Drain.
- Step 2Meanwhile, heat a greased chargrill pan over medium-high heat. Spray eggplant with oil. Cook, in batches, for 1 to 2 minutes each side or until lightly charred and tender. Transfer to a plate.
- Step 3Heat oil in a large frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Increase heat to high. Add mince. Cook, breaking up with a wooden spoon, for 3 minutes or until browned. Add garlic, oregano and nutmeg. Cook, stirring, for 1 minute or until fragrant. Add tomato paste and tomatoes. Season with salt and pepper. Stir to combine. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until thickened. Add pasta, mozzarella and peas. Stir to combine.
- Step 4Preheat oven to 180C/160C fan-forced. Grease a 20cm round springform pan. Line base and side of pan with 3⁄4 of the eggplant, overlapping slices and extending 4cm over edge. Spoon filling into pan. Press down with the back of a spoon to compact. Top with remaining eggplant, slightly overlapping. Fold over sides of eggplant to enclose filling.
- Step 5Bake for 30 minutes or until heated through. Stand in pan for 10 minutes. Remove sides of pan. Sprinkle with parmesan and parsley. Serve.
- High fibre
- Low carb
- Low kilojoule
- Lower gi
Serve this pie with a side salad: Toss mixed lettuce leaves with Greek salad dressing, to cut through the richness of this pie.
- Author: Lucy Nunes
- Image credit: Andrew Young
- Publication: Super Food Ideas