• 2 tbsp olive oil
• 1 large eggplant, cut into 2cm cubes
• 1 small onion, diced
• 2 garlic cloves, finely chopped
• 400 g can chopped tomatoes
• 2 tbsp fresh basil, chopped
• Salt and pepper

• 200 g Loprofin Fusilli

1. Heat a little olive oil in a pan. Add the eggplant and cook until golden-brown on all sides. Remove and place in a bowl.
2. Heat some more olive oil over medium heat. Add the onion and garlic and fry for one minute, then add the tomatoes and eggplant and stir well. Stir through the basil, salt and pepper and simmer for 20 minutes.
3. Meanwhile, in a large saucepan bring 1L water to the boil and add 1 tsp salt and 1 tbsp oil. Once boiling, add Loprofin Fusilli pasta and cook for 8-10 minutes, stirring occasionally. Drain Loprofin Fusilli pasta and rinse with boiling water.
4. Serve the eggplant sauce over the pasta.

#Everybody’s low protein diet is different. Always check with your dietitian regarding suitability of particular ingredients in recipes.