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Vegan dish perfect for lunch or dinner!
Serves: 4 Time: 30 minutes
Ingredients
300g pasta, uncooked
2 aubergines, cut into bite-size pieces
1 tbsp olive oil
1 tbsp oil from sundried tomatoes
400g can chopped tomatoes
10 sundried tomatoes, drained
3 cloves garlic, minced
1 onion, diced
2 tbsp tomato puree
1 tsp sugar
2 tsp mixed herbs
Method
Heat the oven to 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. Done!
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Rosie ❤️
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