Tomato and Aubergine Pasta Sauce
Tomato and Aubergine Pasta Sauce

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, tomato and aubergine pasta sauce. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

This aubergine pasta is a brilliant vegetarian pasta recipe from Jamie Oliver. If you're not vegetarian, a few anchovy fillets would be delicious in this. Add to a pan on a low heat.

Tomato and Aubergine Pasta Sauce is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Tomato and Aubergine Pasta Sauce is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can have tomato and aubergine pasta sauce using 8 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Tomato and Aubergine Pasta Sauce:
  1. Make ready 1 onion
  2. Take 1 tin chopped tomatoes
  3. Get 2 cloves garlic
  4. Get 1 vegetable stock cube
  5. Take 1 aubergine
  6. Get Oil (any)
  7. Take Salt
  8. Prepare Pasta

It's really important to check that the eggplant/aubergine is nice and soft before you tip the pasta into the sauce. or till tomatoes are cooked through and sauce has thickened Add fried aubergine cubes and remove from heat. Cook spaghetti according to packet instructions. Fusilli with tomato sauce and aubergine, a great vegetarian pasta dish, al forno, scorched and crisp on top. Another rule is to match tomato sauce with chunky shapes - it will cling to the twists and holes instead of being left a puddle on the plate at the end of the meal.

Steps to make Tomato and Aubergine Pasta Sauce:
  1. Finely chop 1 onion. Add to a pan on a low heat. Sweat.
  2. Finely chop the garlic cloves. Add to the onions and keep on a very low heat.
  3. In the meantime, heat some oil in a separate pan (I used garlic oil).
  4. Add the tin of chopped tomatoes to the onion and garlic.
  5. Using the empty tin from the tomatoes, break up a vegetable stock cube and add approx 100 ml of boiling water. Swirl it around the tin to melt the stock cube. Add to the tomatoes. Let that cook gently.
  6. Meanwhile, cut up the aubergine into small chunks. Add to the pan with the oil.
  7. Fry the aubergine (it will instantly soak up all the oil). Keep moving them around so they get nice and golden.
  8. Add to the tomato sauce. Cook gently - the sauce should start to thicken.
  9. Put some pasta (enough for 2) on to boil while it reduces. If the sauce starts to get too dry, add some of the pasta water. Make sure you taste the sauce - add some salt if you think it needs it. Once at a nice consistency, turn off the heat.
  10. Drain the pasta and serve with your sauce! (and add cheese if you fancy 🧀)

Tomato-based pasta sauces—both homemade and jarred—are generally pretty healthy and have fewer calories than creamy pasta sauces. The nice part about making your own is that you can control the ingredients. Jarred pasta sauces may include excess salt and preservatives. Half an aubergine, diced, with the skin on. A few black olives, sliced or halved.

So that’s going to wrap this up for this special food tomato and aubergine pasta sauce recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!