Slow-cooked eggplant pasta sauce
TM6

Slow-cooked eggplant pasta sauce

3.7 (40 ratings)

Ingredients

  • 2 garlic cloves
  • 2 tsp dried oregano
  • 200 g brown onion, cut into wedges (3-4 cm)
  • 30 g olive oil
  • 400 g canned diced tomatoes
  • 80 g tomato paste
  • 50 g red wine
  • ½ tsp salt, plus extra to season cooking water
  • 500 g eggplant, cut into pieces (approx. 2 cm)
  • 2 tbsp pitted Kalamata olives
  • 1200 g water
  • 320 g dried pasta of choice
  • 20 g toasted pine nuts
  • shaved Parmesan cheese, to serve
  • fresh basil leaves, for garnishing

Nutrition
per 1 portion
Calories
2084.3 kJ / 496.3 kcal
Protein
15.4 g
Carbohydrates
68 g
Fat
14.1 g
Saturated Fat
1.9 g
Fibre
9.8 g
Sodium
489.7 mg

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