Slow-cooked eggplant pasta sauce
TM6

Slow-cooked eggplant pasta sauce

3.4 ( 82 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
  • 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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