Directions:
- Preheat the oven to 180C (350F).
- Bring a pan of water to the boil and cook the pasta until al dente.
- Meanwhile fry the garlic and onion in a frying pan. Add the tomatoes and tomato puree along with the herbs and salt and pepper to taste. Simmer gently for 10 minutes.
- Spread half of this mixture into the bottom of an ovenproof dish, top with the aubergine and courgette, then cover with the remaining tomato. Layer the pasta over the top.
- Beat the egg and mix in the yoghurt. Pour this over the top of the pasta.
- Bake for 45 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 138.4 Kcal (579 kJ) | ||
| Calories from fat | 16.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.86g | 3% | |
|---|---|---|---|
| Cholesterol | 65.56mg | 22% | |
| Sodium | 115.95mg | 5% | |
| Potassium | 425.2mg | 9% | |
| Total Carbs | 20.43g | 7% | |
| Sugars | 6.74g | 27% | |
| Dietary Fiber | 4.25g | 17% | |
| Protein | 6.91g | 14% | |
| Vitamin C | 9.6mg | 16% | |
| Iron | 11.3mg | 63% | |
| Calcium | 62mg | 6% | |
| Amount Per 100 g | |||
| Calories | 52.56 Kcal (220 kJ) | ||
| Calories from fat | 6.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.7g | 3% | |
|---|---|---|---|
| Cholesterol | 24.9mg | 22% | |
| Sodium | 44.03mg | 5% | |
| Potassium | 161.47mg | 9% | |
| Total Carbs | 7.76g | 7% | |
| Sugars | 2.56g | 27% | |
| Dietary Fiber | 1.61g | 17% | |
| Protein | 2.63g | 14% | |
| Vitamin C | 3.7mg | 16% | |
| Iron | 4.3mg | 63% | |
| Calcium | 23.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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