Aubergine and Tomato 'Pasta alla Norma'

Name: Aubergine and Tomato 'Pasta alla Norma' with Feta
Total time: 20 min
Yield: 2, 3 or 4 people
Ingredients: 250 Grams of Fusilli pasta; 1 Tsp of Salt; 1 Pieces of Eggplant; 1 Pieces of Shallots; 1 Pieces of Large red chilli; 2 Pieces of Garlic cloves; 4 Tbsp of Olive oil; 1 Tsp of Salt; 30 Grams of Tomato paste; 400 Grams of Peeled plum tomatoes; 80 ML of Water; 1 Pieces of Vegetable stock cube; 20 Grams of Honey; 2 Grams of Dried oregano; 20 Grams of Pine nuts; 20 Grams of Capers; 15 Grams of Fresh basil; 100 Grams of Feta cheese; 60 Grams of Grana padano

with Feta

Greetings from Sicily! We added our favourite cheeses to this veggie-loaded classic.

Cals 888 · Prot 42 · Carbs 126 · Fat 18

Vegetarian

Quick & Easy

Family Friendly

20 min

Aubergine and Tomato 'Pasta alla Norma' with Feta

Greetings from Sicily! We added our favourite cheeses to this veggie-loaded classic.

Cals 888 · Prot 42 · Carbs 126 · Fat 18

Vegetarian

Quick & Easy

Family Friendly

Ingredients

Pasta

Fusilli pasta 10*

250 Grams

Salt

1 Tsp

Sauce

Eggplant

1 Piece

Shallots

1 Piece

Large red chilli

0.5 Pieces

Garlic cloves

2 Pieces

Olive oil

4 Tbsp

Salt

0.5 Tsp

Tomato paste

30 Grams

Peeled plum tomatoes

400 Grams

Water

80 ML

Vegetable stock cube 15*

0.5 Pieces

Honey

20 Grams

Dried oregano

2 Grams

Pine nuts 2*

20 Grams

Capers

20 Grams

To serve

Fresh basil

15 Grams

Feta cheese 4*

100 Grams

Grana padano 4*5*

60 Grams

Allergens

*10 Wheat, *15 Celery, *2 Tree Nuts, *4 Milk, *5 Eggs

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3721 / 888
Fats (g)	18.3
of which saturated (g)	11.4
Carbohydrates (g)	126
of which sugars (g)	21.8
Fibers (g)	17.9
Proteins (g)	42.3
Salt (g)	6.3

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep vegetables

Peel the eggplant in a stripey pattern, then chop it into small cubes. Peel and finely chop the shallots. Peel and crush the garlic. Chop a piece of the red chilli.

2 Fry eggplant

Heat a large pan over a medium-high heat with a generous lug of olive oil. Fry the eggplant with a large pinch of salt for 5 min or until softened.

3 Boil pasta

Meanwhile, bring a large pot of salted water to the boil. Once boiling, add the fusilli pasta and cook for 8-10 min to 'al dente' or until cooked to your liking. While the pasta is cooking, remove a cup of pasta water.

4 Stew sauce

Add the shallots, garlic, chilli (spicy!) and tomato paste to the eggplant. Add the canned tomatoes as well as their juice. Add the measured water, using the pasta cooking water. Add the crumbled vegetable stock cube, honey, oregano, pine nuts and capers. Cover the pan with a lid and simmer for 5-10 min (see pro tip).

5 Prep toppings

Meanwhile, chop the basil. Crumble the feta cheese.

6 Combine and serve

Season the sauce. Toss the pasta in the sauce. Divide among plates. Top with the feta. Add a generous sprinkling of Grana padano. Garnish with the basil.

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