Full of fresh ingredients, Italian food has always been good for you. Now we’ve made it even better with this super-healthy version
Ingredients
- 150ml extra virgin olive oil
- 1 large eggplant, cut into 1cm cubes
- 4 zucchini, cut into 1cm cubes
- 2 onions, sliced
- 3 garlic cloves, finely chopped
- 1/3 cup roughly chopped flat-leaf parsley, plus extra leaves to garnish
- 3 anchovy fillets, drained, chopped
- 400g canned cherry tomatoes*
- 1 punnet (250g) cherry tomatoes
- 1 small dried chilli, crumbled
- Handful of black olives
- 2 tablespoons balsamic vinegar
- 400g fettuccine
Method
- Step 1Heat 1/3 cup (80ml) oil in a large, deep frypan on medium-high heat. Add eggplant and cook for 4-5 minutes until golden. Remove and drain on paper towel. Cook zucchini, in a little more oil if needed, for 1-2 minutes until golden. Remove and drain on paper towel. Add onion and cook for 2-3 minutes until soft. Add garlic, parsley, anchovies, canned and fresh tomatoes, chilli, eggplant and zucchini. Reduce heat to low and cook for 10-15 minutes, stirring occasionally, until thick. Stir in olives and vinegar, then season.
- Step 2Meanwhile, cook pasta in a large pan of boiling salted water according to packet instructions, then drain. Toss with sauce and remaining oil. Serve with extra parsley.
- High fibre
Nutrition
3276 kj
Energy
41g
Fat Total
6g
Saturated Fat
11g
Fibre
17g
Protein
2mg
Cholesterol
477.71mg
Sodium
10g
Carbs (sugar)
82g
Carbs (total)
All nutrition values are per serve
Notes
*From delis and gourmet food shops, or use canned chopped tomatoes.
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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