By Ramya Sundrapandi

  • 1 x packet cooked penne pasta
  • 3 x garlic clove diced
  • 1 x eggplant diced to 1 inch cubes
  • 1 x 800g diced tomato, don't drain
  • 1 x tub low fat ricotta
  • 2 x cups shredded mozzarella
  • Handful torn fresh basil

Heat oven to 220 degrees. Butter a baking dish.


Heat olive oil in a large fry pan over medium-low heat, add garlic and cook for 1 minute, or until fragrant.

Add eggplant, season with salt and pepper, and continue to cook over medium-high heat until tender, about 7 minutes; stirring occasionally

Mix in diced tomatoes and cook until heated through; about 2 minutes. Remove from heat.

Stir in 1 x tub (yes whole tub!!) low fat ricotta and 1 x cup shredded mozzarella.

Pour cooked pasta into buttered baking dish and mix in the eggplant mixture and a hand full of shredded basil; mix until thoroughly combined. Drizzle with olive oil. Sprinkle more mozzarella cheese on top.

Bake for 15 to 20 minutes or until cheese melts