Ingredients
Nutrition Facts4 servings
Serving size
- Amount per serving
- Calories459
- % Daily Value *
- Total Fat 11g15%
- Total Carbohydrate 76g28%
- Protein 14g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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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
Ingredients
Directions
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
