Eggplant & Tomato Pasta

Let's cook it
Difficulty Easy
Portions: 6
Total 33 min

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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