Aubergine can contribute succulent texture to pasta sauces. Here, the aubergine provides the perfect complement to tasty Toulouse sausage and olives, simmered with canned cherry tomatoes and fresh herbs. Tossed with chunky pasta, the result is a speedy well-balanced meal that tastes terrific.
Use prime-quality high-meat-content pork sausages, or turkey or chicken sausages, instead of Toulouse. * For a vegetarian sauce, replace the sausages with chickpeas. Soak 100 g (3½ oz) dried chickpeas overnight, then cook them in boiling water for about 45 minutes or until tender. (Alternatively, use 1 can chickpeas, about 400 g, drained.) Add the chickpeas to the sauce at the last moment to ensure they keep their shape. Omit the oregano. Stir in 15 g (½ oz) rocket leaves instead of the parsley, and serve immediately before the rocket has time to wilt.
Aubergine is an ideal vegetable for adding bulk and fibre to a dish without adding calories. * The oil derived from olives is high in monounsaturated fatty acids. These are thought to assist in lowering cholesterol levels in the blood.
calcium, copper * A, B1, B6, C, E, niacin, iron, potassium, selenium * folate