Pre-heat oven to 170 °C. Place eggplant halves onto a baking tray, bake 1 hr, until flesh is soft.
Remove eggplant from oven and allow to cool a little. Whilst still warm scoop flesh from eggplant into a bowl, discard the skin.
Cook Mevalia pasta as per manufacturer’s instructions. Meanwhile, prepare sauce. Once pasta is cooked, drain, and set to one side in a large bowl.
Heat the oil in a large pan over a medium heat, add the garlic and eggplant. Stir to coat eggplant and garlic in oil and to help break up the eggplant.
Fry 5 min, then add passata sauce.
Using a stick blender or food processor, puree the eggplant and tomato sauce until smooth.
Place warm sauce over the pasta and toss to coat and warm the pasta.
Serve with torn basil leaves and grated low protein cheese, if desired.
Individual portions of the pasta sauce can be labelled and frozen for another meal.