Eggplant & Tomato Pasta

Serving Size:
Serves 4
Time:
40 mins
Difficulty:
Easy

Ingredients

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

Directions

  1. Preheat the oven to 375°F (190°C). Cook pasta according to instructions on the packaging.
  2. Place the cut eggplant 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.
  3. While the eggplant 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.
  4. Next, add in the tomato puree, 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 eggplant is ready.
  5. Once pasta and eggplant are ready, mix everything, top with basil, and serve.

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