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Slow-cooked eggplant pasta sauce

Slow-cooked eggplant pasta sauce
3.3 95 ratings
Prep. 15 min
Total 5 h 40 min
4 portions
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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

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Australia and New Zealand

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