Eggplant & ricotta pasta bake

For serves 4

Ingredients:

1 (about 550g) eggplant, cut into 2cm pieces
Salt & freshly ground pepper
1/4 cup (60ml) Bertolli olive oil, plus extra to serve
200g Carb Options elbow pasta
500g Heart Smart lean beef mince
500g Raguletto Carb Options bolognaise pasta sauce
450g fresh ricotta
1 egg
3/4 cup (60g) finely grated parmesan Sliced tomatoes, to serve
Mazzetti balsamic vinegar, to serve
Fresh basil leaves, torn, to serve

Preparation:

1. Preheat oven to 220°C. Place the eggplant on a greased baking tray. Season with salt and pepper. Drizzle with the oil. Toss to coat well. Bake for 20 minutes or until slightly golden. Reduce oven to 180°C.
2. Meanwhile, cook the elbows according to packet instructions. Cook the mince in a large, deep non-stick frying pan over high heat. Stir in pasta sauce, elbows and eggplant. Spread over the base of a 2 litre ovenproof dish.
3. Mix the ricotta, egg, parmesan, salt and pepper until well combined. Spread evenly over the mince mixture. Bake for 15 minutes or until golden.
4. Preheat a grill to high. Grill for 3 minutes or until golden. Season the tomatoes and drizzle with olive oil and balsamic vinegar . Serve with the pasta bake scattered with basil.

Zucchini and lemon thyme soup

For serves 4

Ingredients:

1 tablespoon olive oil
2 garlic cloves, crushed
1 onion, chopped
2 (350g total) potatoes, peeled, chopped
750g zucchini, chopped
4 cups salt-reduced chicken stock
1/4 cup lemon thyme, chopped
2 bay leaves
400g can cannellini beans, drained
1/3 cup flat-leaf parsley, chopped

Preparation:

1. Heat oil in a saucepan over medium-high heat. Add garlic and onion. Cook, stirring, for 3 minutes or until soft.
2. Add potatoes and zucchini. Cook, stirring, for 5 minutes. Add stock, thyme and bay leaves. Cover. Simmer, stirring occasionally, over medium-low heat for 20 minutes. Discard bay leaves.
3. Puree soup. Add beans, parsley, and salt and pepper. Cook, stirring, over medium heat until warmed through. Serve with toasted Turkish bread, if desired.

Borlotti bean salad

For serves 4

Ingredients:

3 x 400g cans borlotti beans (see note), drained, rinsed
1/2 red onion, thinly sliced
1 tablespoon red wine vinegar
1 tablespoon extra-virgin olive oil
30g baby rocket leaves

Preparation:

1. Combine beans, onion, vinegar, oil and salt and pepper in a bowl. Toss to combine. Cover and stand at room temperature for 20 minutes to soften onion and infuse flavours.
2. Add rocket and toss to combine. Serve.