Tomato and eggplant sauce for pasta
This sauce is delicious on any pasta - spirals, spaghetti, penne or rigatoni.
400g pasta, e.g. spirals
30 ml olive oil
1 eggplant, sliced into small cubes
500g plum tomatoes, halved and deseeded
1 cup passata [see our recipe]
2 cloves garlic, peeled and chopped
freshly ground black pepper, to taste
Preheat oven to 200°C.
Cook the pasta following the packet instructions, drain and keep hot.
Heat oil in large heavy-based frying pan.
Add eggplant and cook, stirring over a high heat for 6-8 minutes or until soft.
Add tomatoes, passata, garlic and pepper. Cook, stirring, for 2-3 minutes.
Divide pasta between heated bowls.
Spoon the sauce over the pasta, garnish with basil and serve.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||1.3g|