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Saucy eggplant tomato pasta is in the white plate on the pink napkin that is on the table. Next to it there is a plate with basil | Hurry The Food Up

HP - Saucy Eggplant Tomato Pasta

Course: Desserts, Lunch, Main Course, Salads
Time: Max 30 min
Calories: 450 - 650 kcal
Type: Higher Calories
Diet: dairy-free, egg-free, vegan
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2
Calories: 636kcal
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US Customary - Metric

Equipment

Ingredients

  • 3 clove garlic
  • 1 small eggplant (about 6 oz = 170g)
  • ⅓ cup roasted bell peppers in oil (or piquillo peppers)
  • 6 oz (170 g) pasta
  • 4 tsp olive oil
  • 1 cup (190 g) small cherry tomatoes
  • 2 tbsp sugar
  • 1 can navy beans (can be a 14 or 15 oz can, it's 240g rinsed)
  • 2 sprigs thyme
  • 1 sprig rosemary
  • 1 ½ tbsp cornstarch
  • 2 oz (56 g) kale leaves, torn (or cavolo nero)
  • 1 handful (10 g) basil, fresh

Instructions

  • Roughly chop garlic.
  • Dice eggplant.
  • Slice bell peppers or piquillo peppers.
  • In a pot with 2 ½ cups of boiling water add 1 tsp of salt and the pasta. Mix and cook until al dente. Then take the pasta out, saving all the water (do not throw it away, we will use it later).
  • Meanwhile, in a large saucepan add the olive oil over medium heat. Add the eggplant and tomatoes and cook until the eggplant is slightly brown and the tomatoes begin to burst.
  • Add garlic, peppers and sugar. Cook over high heat until the veggies are golden and caramelise with the sugar.
  • Add rinsed beans, thyme, rosemary and pasta water. Scrape the bottom to release any stuck bits of veggies.
  • Dissolve cornstarch in a couple of tbsp of COLD water and add to the pot. Mix and boil until the texture of the liquid is like a sauce.
  • Add pasta and torn kale leaves. Fold into the veggies. If necessary, cook a couple of minutes more, until the sauce holds onto the pasta.
    Saucy eggplant tomato pasta is in the pot | Hurry The Food Up
  • Taste and add black pepper per taste. Also add extra salt if you need it.
  • Top with basil leaves and serve.
    Bird's-eye view of saucy eggplant tomato pasta is in the white plate on the pink napkin. Next to it there is a plate with basil | Hurry The Food Up

Video

Nutrition

Calories: 636kcal | Carbohydrates: 115g | Protein: 23g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 1085mg | Potassium: 1113mg | Fiber: 14g | Sugar: 20g | Vitamin A: 3614IU | Vitamin C: 72mg | Calcium: 194mg | Iron: 5mg