Eggplant & Tomato Pasta

Name: Eggplant & Tomato Pasta
Prep time: 5 min
Cook time: 28 min
Total time: 33 min
Yield: 6.00 porciones
Cuisine: Local
Ingredients: 1 Unit Eggplant; 2 Tablespoons Olive Oil; 1/2 Cup Onion; 1 1/2 Tablespoon Garlic; 1 Can Diced Tomatoes; 1/2 Cup Parsley; 1 Tablespoon Thyme; 1/2 Cup Water; 3 Cubes MAGGI® Onion and Garlic Cube; 1 Tablespoon Tomato Paste; 1/4 Cup Tomatoes; 2 Cups Eggplant; 1 Teaspoon Red Pepper Flakes; 1 Packet Spaghetti; 1/2 Cup Parmesan cheese

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3 people already cooked this dish.
Total: 33min

Preparation: 5min

Cooking: 28min
Portions: 6
Difficulty: Easy

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Ingredients

1 Unit Eggplant (large)
2 Tablespoons Olive Oil
1/2 Cup Onion (finely diced)
1 1/2 Tablespoon Garlic (finely minced)
1 Can Diced Tomatoes (blended)
1/2 Cup Parsley (finely chopped)
1 Tablespoon Thyme (finely chopped)
1/2 Cup Water
3 Cubes MAGGI® Onion and Garlic Cube
1 Tablespoon Tomato Paste
1/4 Cup Tomatoes (diced)
2 Cups Eggplant (approx. 1 small eggplant, diced into cubes)
1 Teaspoon Red Pepper Flakes
1 Packet Spaghetti (cooked according to package instructions)
1/2 Cup Parmesan cheese (grated)

Instructions

Roast the large eggplant on an open flame until flesh inside is soft. Remove from heat and place on a cutting board.
Slice down the middle and scoop out the flesh with a spoon and place into a bowl. Set aside.
In a large sauce pan heat oil, onion and garlic until onions are translucent.
Add roasted eggplant to the pan and allow to cook for 2 minutes.
Add blended tomatoes, parsley, thyme, water, Garlic & Onion Cubes and tomato paste, allow to simmer for 2 minutes stirring occasionally.
Finally add diced tomatoes, other diced eggplant and red pepper flakes. Cook until tender.
Toss spaghetti in sauce to coat completely. Sprinkle with parmesan cheese before serving.