September 15, 2020
Serves: 2 Cooks In: 30 mins
  1. Preheat the oven to 180C and place the aubergine onto a baking tray and drizzle with olive oil, salt and pepper. Cook for 30-25 minutes until soft and slightly brown.
  2. Place a pan on a medium heat and add in a small amount of extra virgin olive oil. Then add in the onion. And cook for around 5-10 minutes until translucent and then add in the garlic and cannellini beans and cook for around 2 minutes until fragrant.
  3. Next add in the sundried tomatoes, tinned tomatoes, mixed herbs and season to taste. Bring this all to a boil then simmer for around 30 minutes.
  4. Just before the sauce is ready add in the kale and cook for around 2 minutes trying to preserve the green colour.
  5. Once ready add in cooked pasta and stir through the sauce making sure it’s evenly coated. Top with the cooked aubergine and some fresh parsley if you fancy. Enjoy!


  • 1 aubergine, diced into 1cm cubes
  • 2 tbsp olive oil
  • 1 onion, peeled and diced
  • 4 garlic cloves, crushed
  • 1 x tin cannellini beans, drained and rinsed
  • 10 sundried tomatoes, finely chopped
  • 1 x 400g tin of plum tomatoes
  • 2 tbsp tomato puree
  • 1 tbsp mixed herbs
  • 2 large handfuls of kale
  • Salt and pepper, to taste
  • 1 fistful of pasta per person