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Eggplant Tomato Pasta

Ingredients

Metric


150 g pasta, penne
1 kg ~ 2 medium eggplants
½ tbsp olive oil for roasting

Sauce:
1 can ~ 400 g chopped tomatoes
½ tbsp agave syrup
1 tsp cinnamon powder
1 tsp garlic powder
1 tsp onion powder
1 tsp salt

Topping:
2 tbsp cashew parmesan
⅛ tsp ground black pepper

US


2 cups pasta, penne
2 lb ~ 2 medium eggplants
½ tbsp olive oil for roasting

Sauce:
1 can ~ 13 oz chopped tomatoes
½ tbsp agave syrup
1 tsp cinnamon powder
1 tsp garlic powder
1 tsp onion powder
1 tsp salt

Topping:
2 tbsp cashew parmesan
⅛ tsp ground black pepper

MAKES2 portions
PREP TIME10 minutes
COOKING TIME25 minutes
TOTAL TIME35 minutes
Steps
1Preheat the oven to 200°C (400°F) Fan. Peel and cube the eggplants. Transfer to a baking tray lined with baking paper. Lightly coat or spray the eggplant with olive oil. Mix to coat.
2Roast in the middle of the oven for 20 minutes.
3In the meantime, fill a wide cooking pot (26 cm ~ 10 inch) with water. Bring to a boil. Add pasta to the pot and stir.
4Reduce heat to low and simmer the pasta, uncovered, for 12 minutes - or according to the time given in the packaging instructions. Taste the pasta to make sure it’s soft and cooked through. Drain and set aside.
5Add chopped tomatoes, agave syrup, onion powder, garlic powder, cinnamon and salt to a mixing bowl.
6Mix to combine to make the sauce.
7Add cooked pasta, roasted eggplant and sauce to the wide cooking pot (26 cm ~ 10 inch).
8Mix to combine and cook, stirring occasionally, for 5 minutes - or until the sauce is piping hot.
9Transfer pasta to plates.
10Sprinkle it with cashew topping and freshly ground black pepper. Serve hot!
Nutritional Info
Makes 2 portions
620 Calories per portion
18g protein
120g carbohydrates
19g fiber
10g fat
High in Vitamins B1, B3, B6, Folate, E, K
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
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Made it so far: 1

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