Skip to main content Search
Slow-cooked eggplant pasta sauce

Slow-cooked eggplant pasta sauce
3.3 88 rating
Prep. 15 min
Total 5 h 40 min
4 portions
Sign up for free

Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 386.5 mg
Protein 14.3 g
Calories 2056.1 kJ / 491.4 kcal
Fat 13.1 g
Fibre 9.3 g
Saturated Fat 1.6 g
Carbohydrates 79.2 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Slow Cooking 10 Recipes
Australia and New Zealand

You might also like...

Lentil moussaka

4.7(368)

3 h 30 min

Summer dahl

3.5(57)

35 min

Risotto verde (TM7/TM6)

4.0(318)

30 min

Pasta with fennel and tomato sauce

4.3(61)

40 min

Mushroom risotto

4.4(1.4K)

30 min

Hoisin tofu with brown rice

3.8(49)

50 min

Hearty lentil chilli

4.2(117)

50 min

Brown rice salad

4.4(125)

40 min

No-waste veggie bolognese (TM6)

4.1(21)

3 h

Chickpea ratatouille (gut health)

4.2(154)

1 h

Mushroom bolognaise

4.7(331)

45 min

Lentil bolognese

4.7(639)

30 min