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Tomato and Eggplant Pasta

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Posted November 11, 2012 by in

Rating

Taste
 
 
 
 
 


Difficulty
 
 
 
 
 


Time
 
 
 
 
 


Cost
 
 
 
 
 


Total Score
 
 
 
 
 

4.5/ 5

Meal: Main
 
Difficulty: 5
 
 
 
 
 

:

Easy to cook and tasty
 

:

High in Carbs (not really good for people on low carb diet)
 

SERVES 3-4 1 small red onion (finely chopped) 2 garlic cloves (minced) 1 small eggplant (cut into approx 1cm dice) 1 x 400g can of tomatoes 1 tbsp balsamic vinegar 1 tbsp tomato paste ¼ cup sun-dried tomatoes, finely chopped (optional) 1 tsp dried mixed herbs ½ tsp chilli flakes (optional) ½ tbsp sugar ½ […]

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by Fabi
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SERVES 3-4

1 small red onion (finely chopped)
2 garlic cloves (minced)
1 small eggplant (cut into approx 1cm dice)
1 x 400g can of tomatoes
1 tbsp balsamic vinegar
1 tbsp tomato paste
¼ cup sun-dried tomatoes, finely chopped (optional)
1 tsp dried mixed herbs
½ tsp chilli flakes (optional)
½ tbsp sugar
½ cup water
Salt and freshly ground black pepper
Small handful fresh basil
Your favourite pasta.

Heat olive oil in a large pan. Add onion and garlic and fry until onion is soft.

Add eggplant and cook until it is softened and slightly brown.

Add balsamic vinegar and cook, stirring for approximately a minute.

Add remaining ingredients (except basil). Bring to boil stirring well then turn down heat and gently simmer for 30 minutes, stirring occasionally. At this point taste sauce and add more seasoning if required.

Bring a large pan of salted water to the boil, throw in pasta and cook as per packet instructions.

Add cooked pasta to sauce and stir through. Garnish with fresh basil.

Serve with a green salad and garlic bread.


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Fabi


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