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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
- 500 g eggplant cut into pieces (approx. 2 cm)
- 2 tbsp pitted Kalamata olives
- 1200 g water
- 320 g dried pasta of choice
- shaved Parmesan cheese to serve
- fresh basil leaves for garnishing
- 20 g toasted pine nuts
- Nutrition
- per 1 portion
- Calories
- 491.4 kcal / 2056.1 kJ
- Protein
- 14.3 g
- Fat
- 13.1 g
- Carbohydrates
- 79.2 g
- Fiber
- 9.3 g
- Saturated fat
- 1.6 g
- Sodium
- 386.5 mg
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