Pasta con melanzane e pomodoro

Name: Pasta con melanzane e pomodoro
Cuisine: Italian
Ingredients: blank; 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

By: Agi Kaja

Aubergine & Tomato Pasta | Wholefood Earth®

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

Directions

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.

Nutrition

Fat11 gramsCarbs76 gramsProtein14 grams,

Agi Kaja

Curating a blend of nourishing recipes, practical nutrition hacks, and intentional living tips. Agi focuses on the "why" behind the products we sell — helping customers build a life that feels as good as it looks. With deep roots in nutrition and a passion for food and health, she spends her days debunking myths, cooking whole foods and highlighting the best ways to fuel a healthy life, ensuring our community stays informed, inspired, and well-fed.

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Pasta con melanzane e pomodoro