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Aubergine & Tomato Pasta | Vegan Recipe

  • Total Time: 40 minutes

Ingredients

Scale

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

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.
  • Author: CeCe Olisa
  • Prep Time: 10 mins
  • Cook Time: 30 mins
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