Aubergine & Tomato Pasta
Ingredients
- 3 cups pasta (300g) (uncooked)
- 2 aubergines (cut into bite-size pieces)
- 1 tablespoon olive oil
- 1 tablespoon oil from sundried tomatoes
- 14 ounces can chopped tomatoes (400g)
- 10 sundried tomatoes (drained)
- 3 cloves garlic (minced)
- 1 onion (diced)
- 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.