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Aubergine & Tomato Pasta

dairy free
meal prep friendly
vegan
GF
Gluten Free
DF
Dairy Free
V
VG
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Aubergine & Tomato Pasta
Prep:
hrs
10
mins
Cook:
hrs
35
mins
Total:
hrs
45
mins

Ingredients

  • 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

  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.
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