Print Options:

Hearty Eggplant Pasta

Yields4 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

Hearty Eggplant Pasta - SDA diet

 3 cups (300g) pasta, uncooked
 2 aubergines, cut into bite-size pieces
 1 tbsp olive oil
 1 tbsp oil from sundried tomatoes
 14 oz (400g) can chopped tomatoes
 10 sundried tomatoes, drained
 3 cloves garlic, minced
 1 onion, diced
 2 tbsp tomato puree
 1 tsp coconut sugar
 2 tsp mixed herbs
1

Preheat the oven to 375°F (190°C). Cook pasta according to instructions on the packaging.

2

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

3

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

4

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

5

Once pasta and aubergine are ready, mix everything, and serve

Nutrition Facts

0 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.

Get Our Health Tips Newsletter

Monthly | Diet, Wellness, Disease Management & more

  • Privacy Guaranteed