Aubergine & Tomato Pasta
Aubergine & Tomato Pasta
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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