Ingredients:
- 800g eggplant (cubed)
- 2 tbsp olive oil
- ½ tsp salt & pepper
- 300g pasta of your choice
Pasta Sauce:
- 2 tbsp olive oil
- 2 garlic cloves, chopped
- ½ small onion, chopped
- ¼ cup vegetable stock
- 7.5ml red wine vinegar
- 700g tomato puree
- ¼ cup water
- 1 tsp dried italian herbs
- ½ tsp chilli flakes (optional)
- ½ tsp salt and pepper
- fresh basil & parmesan for garnishing
Instructions:
Roasted Eggplant:
- Preheat the oven to 240°C, line a tray with baking paper.
- Toss eggplant with oil, salt and pepper. Spread on the tray and roast for 20 minutes.
- Flip, then roast for a further 5 minutes. Cool on tray.
Cooking Pasta:
- Bring a large pot of salted water to boil. Add pasta and cook until al dente or to your liking (Start cooking the pasta a couple minutes after you start making the sauce)
Sauce:
- Heat oil in a large skillet over medium heat. Add chopped garlic and cook until golden brown, then add chopped onions and cook for 2-3 minutes until translucent and cooked through.
- Increase heat to medium-high, add stock and vinegar. Let it simmer, scraping the base of the pan to deglaze, until mostly evaporated.
- Add tomato puree. Pour the water into the puree bottle, shake and pour that in too (waste nothing).
- Add herbs, chilli, salt and pepper. Stir and simmer for 5 minutes.
- Stir in roasted eggplant, then add cooked and drained pasta.
- Gently toss until pasta is coated in sauce.
- Serve immediately, garnished with fresh basil and grated parmesan.
