AUBERGINE PANGRATTATO

Using stale bread to add extra texture and flavour to a dish is a great money-saving trick from Italy. The breadcrumbs in this dish soak up the lovely garlic oil and create the perfect topping for a simple plate of pasta.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the pasta in a pan of salted boiling water as per the instructions on the packet, then drain.

Step 2

Pan-fry the aubergine in a dry pan over a medium heat for a few minutes until softened and slightly coloured. Then add the garlic and pine nuts, along with a splash of olive oil, and continue frying for a few minutes until the garlic starts to colour. At this point add the breadcrumbs and fry for a few minutes until golden brown, then mix in the sliced spinach. Season to taste and after a minute or so remove from the heat.

Step 3

Serve the pasta dressed in a splash of olive oil and topped with the aubergine mixture.