Photography: Richard Mortimer

By Lucy Nunes

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 15 minutes
Special options: Heart friendly, Kid friendly, Low fat
Course: Entree, Lunch, Main
Favourite flavours: Easy recipes, Pasta

Eggplant and anchovy pasta

From the April 2008 issue of Australian Table magazine. Subscribe.

INGREDIENTS

375g bavette or linguine
2 medium eggplant, diced
1 garlic clove, crushed
6 anchovies, drained, chopped (see tip)
grated rind and juice of 1 lemon
50g baby rocket
grated parmesan, to serve

kJ 1515, fat 2g, sat fat neg

METHOD

1. Cook bavette in a large saucepan of boiling, salted water according to packet directions. Drain, reserving 1 cup of cooking liquid. Return to pan and keep warm.

2. Meanwhile, heat a lightly oiled, large frying pan on high. Cook eggplant and garlic for 8 minutes, stirring occasionally, until golden and tender. Toss eggplant, anchovies, lemon rind and juice through pasta, adding a little cooking liquid to stop pasta sticking together. Season to taste and toss through rocket. Serve with grated parmesan.