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Eggplant & Tomato Pasta

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  • Total: 33min
    Preparation: 5min
    Cooking: 28min
  • Portions: 6.00
  • Difficulty: Easy

Utensils

  • Cutting board
  • Spoon
  • Bowl
  • Knife
  • Pan

Nutritional information 463kcal = 1,937kj /per portion

  • 7.17 Milligrams Cholesterol
  • 77.22 Milligrams Magnesium
  • 462.85 Energy
  • 156.78 Milligrams Calcium
  • 19.29 Grams Protein
  • 4.43 Milligrams Iron
  • 619.11 Milligrams Potassium
  • 52.99 Micrograms Food Folate
  • 24.91 Milligrams Vitamin C
  • 67.71 International unit Vitamin A
  • 0.04 International unit Vitamin D
  • 57.17 Grams Carbohydrates
  • 7.06 Grams Fiber
  • 248.33 Milligrams Sodium
  • 9.44 Grams Fats
  • 2.30 Grams Saturated Fats

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

    1. Roast the large eggplant on an open flame until flesh inside is soft. Remove from heat and place on a cutting board.

    2. Slice down the middle and scoop out the flesh with a spoon and place into a bowl. Set aside.

    3. In a large sauce pan heat oil, onion and garlic until onions are translucent.

    4. Add roasted eggplant to the pan and allow to cook for 2 minutes.

    5. Add blended tomatoes, parsley, thyme, water, Garlic & Onion Cubes and tomato paste, allow to simmer for 2 minutes stirring occasionally.

    6. Finally add diced tomatoes, other diced eggplant and red pepper flakes. Cook until tender.

    7. Toss spaghetti in sauce to coat completely. Sprinkle with parmesan cheese before serving.

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