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ROASTED EGGPLANT & TOMATO PASTA
It might sound fancy, but it’s actually just a super simple but tasty and tomato and eggplant sauce stirred through pasta. The aubergine and tomato pasta dish is a great vegetarian option for anyone who wants to cut down on their meat consumption. The dish is also a great way to use up all the vegetables hiding in your fridge.
One of the most versatile vegetables is the eggplant, as it can be made into any savory dish and is often used as a meat substitute. Eggplants are so versatile because they are incredibly healthy for you and come in two varieties: globe eggplants and Asian eggplants. You can enjoy eggplants grilled, baked, sauteed, mashed into dips, battered and fried, added to soups, or even pickled.
WHAT YOU NEED
- 3 cups (300g) pasta, uncooked
- 2 aubergines, cut into bite-size pieces
- 1 tbsp. olive oil
- 1 tbsp. oil from sundried tomatoes
- 14 oz. (400g) can chopped tomatoes
- 10 sundried tomatoes, drained
- 3 cloves garlic, minced
- 1 onion, diced
- 2 tbsp. tomato puree
- 1 tsp. coconut sugar
- 2 tsp. mixed herbs