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Eggplant & Tomato Pasta

AUBERGINE & TOMATO PASTA

Author: JennyLee Molina
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Servings 4
Calories 459 kcal

Ingredients
  

  • 3 cup pasta (300g) uncooked
  • 2 aubergines cut into bite size pieces
  • 1 tablespoon olive oil
  • 1 tablespoon oil (from sun dried tomatoes)
  • 14 oz can chopped tomatoes (400g)
  • 10 sun dried tomatoes drained
  • 3 cloves garlic minced
  • 1 onion diced
  • 2 tablespoon tomato puree
  • 1 teaspoon coconut sugar
  • t teaspoon mixed herbs

Instructions
 

  • Preheat the oven to 375°F(190°C).Cook pasta according to instructions on the packaging.
  • Place the cut aubergine on a baking tray lined with baking paper and drizzle with 1 tbsp. of oil. Season with salt and cook in the oven for 35 minutes, until soft. 
  • While the aubergine is cooking, heat 1 tbsp. of the sun-dried tomato oil in a pan over medium heat. Sauté the onion and garlic for around 5 minutes.
  • Next, add in the tomato puree, mixed herbs, and sun-dried tomatoes. Mix well and continue cooking for 2 minutes. Then add the chopped tomatoes and sugar. Reduce the heat and simmer until the aubergine is ready.
  • Once pasta and aubergine are ready, mix everything, and serve.

Nutrition

Calories: 459kcalCarbohydrates: 76gProtein: 14gFat: 11g
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About jennylee

JennyLee Molina is the plant-powered content creator behind @jennyleeisme and award-winning publicist behind JLPR. Since 2018, JennyLee has inspired others through her wellness journey after reversing her pre-diabetes and sleep apnea as well as lowering her high cholesterol and triglycerides. Here you’ll find approachable plant-based recipes, wellness tips and family travel recommendations.

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Hi! I'm JennyLee! I'm a Latina mom, entrepreneur, plant-powered foodie and your new vegan BFF. I’m here to inspire you to love your life and your food. Here you'll find approachable recipes, wellness tips and family travel recommendations. Read my story here.

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