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PENNE WITH EGGPLANT, BEAN & TOMATO SAUCE

The 5-A-Day Menu Planner
by Susannah Blake
Serves 4


Ingredients
• 2 tbsp.olive oil
• 2 garlic cloves, crushed
• 2 cups thickly sliced eggplant, diced
• 2 cups canned chopped tomatoes
• 12 dried apricots, chopped
• good dash Tabasco sauce
• 2 cups drained and rinsed canned kidney beans
• 9 oz. penne pasta
• salt

TO SERVE
• 4 x 1 cup salad greens
• grated Cheddar cheese

Directions

Heat the oil in a large skillet and gently fry the garlic about 1 minute.

Add the eggplant, tomatoes, apricots, Tabasco, and about 6 tbsp. water. Season to taste with salt, then cover and simmer gently about 10 minutes, stirring occasionally. Add a splash more water if the sauce becomes too dry.

Stir in the kidney beans and cook gently 10 minutes, stirring occasionally. Check the seasoning, adding a little more Tabasco if liked.

Meanwhile, cook the penne in boiling salted water according to the package instructions.

Drain well and toss with the sauce.

Serve immediately with side salads and grated Cheddar for sprinkling over.