Tomato, mushroom and aubergine pasta

1 tbsp olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
250g mushrooms, sliced
1/2 an aubergine, quartered and sliced
500g tomatoes, quartered
Oregano, basil and black pepper
1/2 glass red wine

Heat the oil in a large saucepan on a medium heat.

Add the onion and garlic and saute until softened.

Add the mushrooms and stir in; saute until beginning to soften, then add the aubergine and tomatoes and stir well.

Add the herbs and pepper and the wine and simmer for about 10 minutes.

Serve with penne or other short pasta.

Paprika Chicken 'Lite'

Based loosely on a Hairy Dieters' recipe to use up some leftovers.

1/2 tbsp olive oil
250g chicken breast
1/2 medium onion
1 tsp oregano
2 tsp paprika
1/2 red pepper
200g chopped tomatoes (1/2 regular tin)
1 1/2 cups water
1 tsp stock
1 tbsp tomato puree
2/3 cup rice

Heat the oil in a saute pan.

Fry the onion and chicken on a medium heat for about 2-3 minutes until the chicken begins to brown and the onion is softening.

Add the oregano and paprika; stir well and fry for another 2 minutes.

Add the red pepper and cook for another 2 minutes.

Add the tomato, stir in and cook for another 2 minutes.

Combine the water with the stock and puree.

Add the rice, stir in and then add the stock mix; lower the heat and simmer for about 10 minutes, until the rice is cooked through.