Eggplant and tomato gnocchi for $9.20

Serving size: Serves 4
Cuisine type: Italian
Cooking time: Less than 30 minutes
Special options: Low cost / value, Vegetarian
Course: Lunch, Main
Favourite flavours: Pasta
Convenience recipes: Budget

Feed 4 for $10 or less with the Woman's Day budget weekday meal planner!

INGREDIENTS

¼ cup olive oil
1 medium eggplant, quartered, thinly sliced
2 garlic cloves, crushed
1 small red chilli, seeded, thinly sliced
1 tomato, chopped
2 teaspoons red wine vinegar
500g packet gnocchi
60g baby rocket leaves
40g feta, crumbled
2 tablespoons fresh oregano leaves

METHOD

Heat oil in a frying pan on medium. Saute eggplant for 4-5 minutes. Add garlic and chilli and cook for 1 minute.
Stir in tomato and vinegar and simmer for a further 5-10 minutes, until vegetables are tender. Season to taste.
Meanwhile, add gnocchi to a large saucepan of boiling, salted water. Boil, uncovered, for 3-5 minutes until gnocchi float to the surface. Remove from pan using a slotted spoon and transfer to a large bowl. Reserve ¼ cup cooking liquid.
Stir reserved liquid into eggplant mixture. Toss through gnocchi and rocket. Serve topped with feta and oregano.

Top tip
If preferred, use baby spinach leaves instead of rocket.

For our full budget weekday meal planner and shopping list, see this week's Woman's Day (on sale June 1).

MESSENGER