1 tsp extra virgin olive oil
3 tomatoes, cored, chopped
2 baby eggplants, halved, sliced
½ small fresh red chilli, deseeded, finely chopped
1 clove garlic, crushed
80 ml salt-reduced vegetable stock
1 small zucchini, halved, sliced
1 fresh lasagne sheet, cut into 2cm-wide strips
30 g low-fat ricotta, crumbled, to serve
Freshly ground black pepper, to serve
- Heat oil in a medium saucepan over a medium-high heat. Add tomato, eggplant, chilli and garlic. Cook, stirring often, for 2 minutes. Add stock. Cover and bring to a simmer. Reduce heat to medium and cook, covered, for 5 minutes or until tomato softens. Add zucchini and cook, covered, for a further 2 minutes or until zucchini is just cooked.
- Meanwhile, bring a medium saucepan of water to the boil. Add pasta strips and cook for 1-2 minutes or until pasta is al dente. Drain well.
- Add pasta to the warm sauce in the pan. Gently toss to combine and heat through. Transfer pasta and sauce mixture to a shallow serving bowl. Sprinkle with ricotta and pepper. Serve.