Slow-cooked eggplant pasta sauce

Slow-cooked eggplant pasta sauce

3.3 96 ratings

Prep. 15 min

Total 5 h 40 min

4 portions

Ingredients

garlic cloves
2
dried oregano
2 tsp
brown onion cut into wedges (3-4 cm)
200 g
olive oil
30 g
canned diced tomatoes
400 g
tomato paste
80 g
red wine
50 g
salt plus extra to season
½ tsp
eggplant cut into pieces (approx. 2 cm)
500 g
pitted Kalamata olives
2 tbsp
water
1200 g
dried pasta of choice
320 g
shaved Parmesan cheese to serve
fresh basil leaves for garnishing
toasted pine nuts
20 g

Difficulty

easy

Nutrition per 1 portion

Sodium 386.5 mg

Protein 14.3 g

Calories 2056.1 kJ / 491.4 kcal

Fat 13.1 g

Fibre 9.3 g

Saturated Fat 1.6 g

Carbohydrates 79.2 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Slow Cooking 10 Recipes
Australia and New Zealand

You might also like...

Show all

Pizza Margherita

2 h 10 min

Pierogi with blueberries

1 h 25 min

Spinach dumplings with tomato ragout

1 h

Quick veggie pasta salad

30 min

Paneer makhani

45 min

Lentil and chickpea burger with tahini dressing

1 h 30 min

Crunchy salad with green goddess dressing (Diabetes)

20 min

Garlic mushrooms

25 min

Pierogi (Cheese dumplings)

1 h 30 min

Asparagus and potatoes with hollandaise

50 min

Ricotta gnudi with basil oil (Russell Blaikie)

6 h 30 min

Navajo fry bread with tomato bean salsa

35 min

Show all