Beetroot and Eggplant Pasta Salad with SMART Protein Spirals

Cooking time: 20min, serves 6

375g Vetta SMART Protein Spirals
2 fresh eggplants, diced into small cubes and also some large slices for garnish
1 fresh beetroot, grated
Olive oil
1 teaspoon of dry basil
3 cloves garlic, crushed
1 red onion, finely chopped
Salt and cracked pepper
Parmesan, grated

Cook pasta according to packet instructions. Drain and put aside.
Add oil and large sliced eggplant to a pan on medium heat, cook until browned and put aside.
Add oil, dry basil, onion, garlic and diced eggplant to a pan on medium heat and cook until eggplant is soft and juicy.
Add all ingredients to cooked pasta including the fresh beetroot and stir until evenly spread.
Serve with salt and cracked pepper and parmesan.