Angel Hair Pasta with Eggplant Tomato Sauce

Preheat grill on high. Spray eggplant and capsicum with oil and grill for 2-3 minutes each side, or until lightly charred and tender. Remove from heat and set aside to cool. Cut vegetables into bite sized pieces.

Spray a large non-stick frying pan with oil. Place over medium-high heat. Add garlic and cook stirring for 1 minute. Add tomatoes and cook for another 2 minutes or until slightly pulpy. Add eggplant, capsicum, chilli powder, basil, chives and stock. Season to taste with salt and pepper. Reduce heat to low and simmer for a further 5 minutes. Add pasta and toss to coat. Sprinkle with ricotta just before serving.

Serves 4 / 3.5 points

NOTES:
- It is useful to know that the sauce + ricotta (everything except pasta) is 0.5 points, so that helps if you are reheating a serve of the sauce alone and cooking fresh pasta to serve it with, you can just add the extra pasta points.
- You can roast the vegetables if you prefer. Simply pre-heat oven to 220*C. Spray a baking tray with oil. Arrange eggplant and capsicum on a prepared tray and season with salt and pepper. Spray again with oil. Roast for 20-30 minutes, turning once, or until golden brown. Remove from oven and cool to room temperature.
- Let your fridge vegetable drawer, or what is in season, dictate the vegetables that you use in this simple pasta dish. Try sliced zucchini, yellow squash or red onion instead.
- Any leftovers can be stored in an airtight container in the fridge overnight. It is best reheated in the microwave