Aubergine & Tomato Pasta
Rated 5.0 stars by 1 users
Category
Vegan
Servings
4
Prep Time
10 minutes
Cook Time
30 minutes
Calories
459
Aubergine & Tomato Pasta
Author:Wholefood Earth
Ingredients
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3 cups (300g) pasta, uncooked
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2 aubergines, cut into bite-size pieces
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1 tbsp. olive oil
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1 tbsp. oil from sundried tomatoes
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14 oz. (400g) can chopped tomatoes
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10 sundried tomatoes, drained
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3 cloves garlic, minced
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1 onion, diced
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2 tbsp. tomato puree
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1 tsp. coconut sugar
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2 tsp. mixed herbs
What You Need
Directions
What You Need To Do
Preheat the oven to 375°F (190°C). Cook pasta according to instructions on the packaging.
Place the cut aubergine on a baking tray lined with baking paper and drizzle with 1 tbsp. of oil. Season with salt and cook in the oven for 35 minutes, until soft.
While the aubergine is cooking, heat 1 tbsp. of the sundried tomato oil in a pan over medium heat. Sauté the onion and garlic for around 5 minutes.
Next, add in the tomato puree, mixed herbs, and sundried tomatoes. Mix well and continue cooking for 2 minutes. Then add the chopped tomatoes and sugar. Reduce the heat and simmer until the aubergine is ready.
Once pasta and aubergine are ready, mix everything, and serve.
Nutrition
Calories 459, Fat 11 grams, Carbs 76 grams, Protein 14 grams
