Saucy Eggplant Tomato Pasta
Servings: 2
Calories: 545kcal
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Equipment
Ingredients
- 3 clove garlic
- 1 small (170 g) eggplant (about 6 oz/170g)
- ⅓ cup (75 g) roasted bell peppers in oil (or piquillo peppers)
- 3.5 oz (100 g) pasta
- 2 tsp olive oil
- 1 cup (190 g) cherry tomatoes (small)
- 1 tbsp sugar
- 1.5 cup (250 g) navy beans (~1 can, 15oz/425g)
- 2 sprigs thyme
- 1 sprig rosemary
- 1 tbsp nutritional yeast
- 1 ½ tbsp cornstarch
- 2 oz (55 g) kale leaves (or cavolo nero, torn)
- 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, nutritional yeast 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.
- Taste and add black pepper per taste. Also add extra salt if you need it.
- Top with basil leaves and serve.
Video
Nutrition
Calories: 545kcal | Carbohydrates: 100g | Protein: 24g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 349mg | Potassium: 1453mg | Fiber: 28g | Sugar: 18g | Vitamin A: 3473IU | Vitamin C: 64mg | Calcium: 219mg | Iron: 5mg