Aubergine & Tomato Pasta

Aubergine & Tomato Pasta

Martine Chin
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Entree, Lunch
Servings 4
Calories 183 kcal

Ingredients
  

  • 3 cups pasta uncooked, 300g
  • 2 aubergines cut into bite-size pieces
  • 1 tbsp olive oil
  • 1 tbsp oil from sundried tomatoes
  • 14 oz can chopped tomatoes 400g
  • 10 sundried tomatoes drained
  • 3 cloves garlic minced
  • 1 onion diced
  • 2 tbsp tomato puree
  • 1 tsp coconut sugar
  • 2 tsp mixed herbs

Instructions
 

  • 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: 183kcalCarbohydrates: 35gProtein: 7gFat: 5gSaturated Fat: 1gSodium: 1127mgPotassium: 1575mgFiber: 12gSugar: 22gVitamin A: 1049IUVitamin C: 33mgCalcium: 91mgIron: 4mg
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