ONE PAN EGGPLANT PASTA
By Director – Josh Ball · · 3 min read
ONE PAN EGGPLANT PASTA
Ingredients
- 4 tbsp olive oil (1/2 to sauté eggplant, 1/2 to sauté onion)
- 3 medium eggplants
- 1 brown onion
- 4 cloves garlic
- 1 cab concentrated tomato paste
- 2 cups water
- 55 grams Kalamata olives
- 2 bunches truss cherry tomatoes
- 1/2 cup cup fresh basil
- 50 grams Parmesan
- 75 grams light mozzarella
- ++ extra parm and basil to serve
Instructions
- Dice the eggplant into small pieces. Dice the onion and finely chop the garlic. Wash the tomatoes
- Sauté in a large saucepan with 1/2 the olive oil for 5 minutes (eggplant shouldn’t be completely soft). Set aside
- To the same pan add the remaining oil, garlic and onion and sauté until translucent and soft
- Add in the tomatoes, canned tomatoes, water, olives and eggplant. Cover and simmer low and slow for 20 minutes (this is important, DON'T RUSH THIS STEP)
- While the pasta sauce is simmering, cook your pasta al dente
- After 20 minutes add in your fresh basil (sliced), Parmesan and mozzarella. Cook for another 5 minutes
- Finally add in your cooked pasta, mix well. Serve and top with as much extra basil and parm as your heart desires
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