Tomato Cream Sauce with Eggplant for Pasta
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 2 cans tomato (s) approx. 400 g each
- 1 eggplant (s)
- 1 tablespoon sugar
- Vegetable stock powder, instant
- 1 tablespoon herbs, Italian (frozen)
- 1 tablespoon oregano, dried
- 1 shot red wine
- 0.5 ½ cup cream, approx. 100 g
- 10 olives, black
- some basil
- some oil, e.g. rapeseed oil
- 250 g pasta, e.. tortilioni
- 1 tablespoon hard cheese from vegetarian or freshly grated Parmesan
Print Recipe
Pin Recipe Instructions
- Prepare the pasta in salted water according to the instructions on the packet. Cut the aubergine into cubes about 1.5 cm thick.
- Heat the oil in the pan, fry the eggplant cubes until tender. Deglaze with red wine. Puree the tomatoes with a blender and add to the aubergines. Mix with sugar, vegetable stock, cream, Italian herbs and dried oregano. Add the grated parmesan to the sauce. Halve the olives, add and bring to the boil again.
- Mix the finished sauce with the pasta, add a few leaves of basil and possibly some grated Parmesan. A dry red wine goes well with it.
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