Slow-cooked eggplant pasta sauce

Slow-cooked eggplant pasta sauce

3.3 95 ratings

Подготовка 15 min

Всего 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

Вам нравится то, что вы видите?

Этот рецепт и еще более 100 000 других ждут вас!

Зарегистрируйтесь в нашей 30-дневной бесплатной пробной версии и откройте для себя мир Cookidoo®. Никаких обязательств.

Sign up for free More information

Также представлен в

Slow Cooking 10 Recipes
Australia and New Zealand

Вам также может понравиться...

Show all

Potato and mushroom gratin

2 h 5 min

Bean ratatouille with halloumi

30 min

Chhole (chickpea curry)

35 min

Vegetable Massaman curry

45 min

Rich mushroom stew with buttermilk dumplings

45 min

Miso glazed eggplant (Nasu dengaku)

30 min

Pasta primavera

1 h

Macaroni cheese with a crunchy topping

1 h 10 min

High Protein Egg Bake

20 min

Chhole (chickpea curry) and rice

45 min

No-roll cheesy broccoli quiche

1 h 25 min

Lentil moussaka

3 h 30 min

Show all