Mia Kouppa
https://miakouppa.comEggplant tomato sauce with pasta
Eggplant tomato sauce with pasta is an easy and nutritious vegan meal!
Servings: 4 servings
Calories: 514kcal
Equipment
- 1 large saute pan with cover or a large pot with a lid
- 1 Colander
- 1 large pot
Ingredients
- 2 medium eggplants about 420 grams total
- 1 tbsp salt
- ¼ cup olive oil
- 1 medium onion
- 4 cloves garlic
- 1 bay leaf
- 1 tsp chili flakes
- ¼ cup red wine or 2 tbsp balsamic vinegar + 2 tbsp tomato sauce
- 1 cup tomato sauce
- 1 cup vegetable stock or water
- salt, pepper and chili flakes to taste.
- 2 tbsp tomato paste
- 1 medium tomato, diced.
- ¼ cup chopped fresh basil
For the pasta
- 300 grams dry pasta
- 1 tsp salt
Instructions
- Wash but do not peel your eggplant. Cut off the stem and discard it. Cut eggplant into small cubes, about the size of a die.2 medium eggplants
- Sprinkle the eggplant with 1 tablespoon of salt and toss to coat. Drain in a colander set over a bowl or shallow plate for about 30 minutes to drain.1 tbsp salt
- Meanwhile, chop the onion into small dice and finely chop the garlic.1 medium onion, 4 cloves garlic
- Heat the olive oil over medium heat and saute the onion for about 5 minutes along with the bay leaf. Add the chili flakes and the garlic and saute for 2 minutes more.¼ cup olive oil, 1 bay leaf, 1 tsp chili flakes
- Rinse the eggplant and add it to the pot with the onions and garlic.
- Cook over medium heat, stirring often, for about 15 minutes until the eggplant is nice and soft. Stir regularly to avoid the eggplant from sticking.
- Deglaze your pan with the red wine, or with the balsamic vinegar and tomato sauce. Add in the tomato paste and stir regularly while you caramelize it for about 1 minute.¼ cup red wine, 2 tbsp tomato paste
- Next add in the diced tomato, the tomato sauce and the vegetable stock. Season with salt, pepper and chili flakes to taste.1 cup tomato sauce, 1 cup vegetable stock, 1 medium tomato, diced., salt, pepper and chili flakes to taste.
- Cook, covered over low-medium heat for about 20 minutes. Remove lid and finish cooking for an additional 5 minutes.
- While your sauce is cooking, prepare your pasta according to package directions, adding 1 tsp of salt to the water. Once the pasta is done, drain it and set aside.300 grams dry pasta, 1 tsp salt
- Remove the sauce from the heat and add the basil just before combining the sauce with the pasta. Add the drained pasta and stir until the pasta is well coated with the sauce and serve.¼ cup chopped fresh basil
- Enjoy!
Nutrition
Calories: 514kcal | Carbohydrates: 80g | Protein: 14g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 2654mg | Potassium: 1130mg | Fiber: 12g | Sugar: 16g | Vitamin A: 972IU | Vitamin C: 18mg | Calcium: 66mg | Iron: 3mg