Studio Pilates

Eggplant & Lentil Rigatoni

Servings	Prep Time
10people	10minutes

Cook Time

20minutes

Servings	Prep Time
10people	10minutes

Cook Time

20minutes

Ingredients

1tbsp olive oil
1medium onion(chopped)
2 bacon rashers(finely chopped)
4 garlic cloves(chopped)
2 anchovy fillets(minced)
1/4tsp chilli flakes(OR to taste)
1 tsp dried oregano
1 eggplant(cut into 1cm cubes)
700ml passata + handful of cherry tomatoes halved(OR 2 x 400g cans chopped tomatoes)
3cubes frozen spinach(OR 30g fresh spinach finely shredded)
1cup water
400gram can of brown lentils(drained)
rigatoni(cooked to serve)
basil(to serve)
ricotta(to serve)
parmesan/pecorino(to serve)

Instructions

Heat olive oil in large frying pan over med-high heat, cook bacon and onion, until onion is translucent.
Add garlic, anchovy, chilli & oregano. Cook, stirring until anchovy disappears, about 1 min.
Add eggplant, stirring until it starts to soften.
Add passata/tomatoes & water. Heat until simmering then reduce to low heat, cook for 10 minutes until thickened slightly, then add lentils.
Serve with rigatoni, fresh basil, a spoonful of ricotta & finely shaved parmesan.

Recipe Notes

This recipe was created by Leah Stjernqvist from Balance Nutrition. Leah is an Accredited Practising Dietitian with more than five years’ private practice experience. Her passion for food and cooking has shown her the positive impact food can have on everyday life, which is why each recipe is created with simplicity and balance in mind.

Discover more recipes and nutrition advice on Leah’s website and Instagram.