Lemony Tomato and Aubergine Pasta Sauce

pasta sauceI 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.

pasta sauce

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.

lemon tomato aubergine pasta sauce 3

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9 comments

  1. Omg I thought you’d invented some amazingly low calorie spaghetti for a moment! Who’d have thought to use cabbage..I love cabbage & will add one to next weeks shopping list! I never really buy aubergines but now I know how low in cals they are I’m going to buy 2 every week! I’m making this for dinner tonight & will have it with cauliflower rice, thanks!

    1. How did you find it?

      I’ve lost a stone since January, most of that was easy on/easy off Christmas weight, only about 5lbs has been actual proper weight loss.

      1. Erm, just popped back on to get the recipe as I changed my mind last night. I’m home alone tonight so i’m on it!

        A stone sjince Jan – amazing! Well done you! Very inspiring, i’m in a big RUT :(

  2. Made this for dinner tonight – unbelievably good! So simple, but I would totally have assumed it was too high in calories for a fast day. I’ve been getting on and off the 5:2 wagon, and getting bored, or thinking that it’s too repetitive or difficult, but with recipes like this, it’s far more likely to become something sustainable that we can live with!

    How do you figure out the calorie amounts in your recipes? And do you have any more?! I think I might try all of them and run out pretty quickly…

    Thanks so much :)

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