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August 12, 2020

AUBERGINE & TOMATO PASTA

AUBERGINE & TOMATO PASTA

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Prep Time 10 mins
Cook Time 30 mins
Servings 4
Calories 459 kcal

Ingredients
  

  • 3 cup pasta (300g) uncooked
  • 2 aubergines cut into bite size pieces
  • 1 tbsp olive oil
  • 1 tbsp oil (from sun dried tomatoes)
  • 14 oz can chopped tomatoes (400g)
  • 10 sun dried tomatoes drained
  • 3 cloves garlic minced
  • 1 onion diced
  • 2 tbsp tomato puree
  • 1 tsp coconut sugar
  • t 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 sun-dried 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 sun-dried 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: 459kcalCarbohydrates: 76gProtein: 14gFat: 11g
Tried this recipe?Let us know how it was!

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