Name: Aubergine & Tomato Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 3 cups pasta (300g); 2 aubergines; 1 tablespoon olive oil; 1 tablespoon oil from sundried tomatoes; 14 ounces can chopped tomatoes (400g); 10 sundried tomatoes; 3 cloves garlic; 1 onion; 2 tablespoons tomato puree; 1 teaspoon coconut sugar; 2 teaspoons 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.

Aubergine & Tomato Pasta

Ingredients

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.

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