I rustled this up tonight when rootling around in the fridge, trying to decide what to have for a 5:2 friendly dinner, based on how many calories I had left for today (Not many). But I have to say, despite being very low in fat, it doesn’t taste a bit like diet food; it’s packed with zingy flavour and the aubergine turns it from a fairly standard tomato pasta sauce into a filling and substantial meal. I can confidently say it will become a popular meal Chez Chapman.
Oh, by the way, a serving of this sauce (not including pasta) rocks up at 86 calories.
These quantities happily serve 2, and to make this sauce you will need:
- Olive oil, about a teaspoon.
- A 400g tin of chopped tomatoes
- A clove of garlic – finely sliced or minced.
- Half an aubergine, diced, with the skin on.
- A few black olives, sliced or halved.
- Herbs – I used approximately a teaspoon each of basil and thyme. Fresh is best, but dried herbs are fine, too.
- a teaspoon of lemon zest, and a squeeze of the lemon juice.
1) Heat the olive oil in a frying pan and add the garlic. Once it’s sizzling, add your tinned tomatoes, then fill up the can with water and pour into the pan to slacken the mixture. This will gift you a few extra minutes cooking time whilst the water evaporates so that the aubergine isn’t raw when the sauce has reduced.
2) If you are using dried herbs, add these now, as well as the olives and diced up aubergine. Allow this to simmer and reduce by about half.
3) Towards the end of cooking, throw the lemon zest into the pan, and squeeze over some juice. Lots if you like it lemony, less so if you don’t. Do add some though, it really freshens up the dish. If you are using fresh herbs, now is the time to add them.
4) I serve this over cabbage spaghetti, which isn’t actually pasta at all, but finely shredded white cabbage, steamed and seasoned. It’s surprisingly delicious, and the best buddy of any 5:2 dieter. Grate a little parmesan or grana padano cheese over your meal for a delicious cheesy hit.