Tomato and Eggplant Pasta

  • 11/03/2008
  • Easy
  • 4
  • 40 min

Hungry? Want a delicious yet quick recipe? Easy! All that’s needed is some pasta, tomato and eggplant mixed with just the right mixture of herbs and spices and only 40 minutes to make it all happen.

Ingredients

  • 300 g pasta (spaghetti or penne)
  • 2 tablespoons oil
  • 300 g cherry tomatoes
  • 300 g eggplant, cubed
  • 1 tablespoon cider vinegar
  • 1 teaspoon sugar
  • 2 garlic cloves, crushed
  • 1 tablespoon Vegeta Gourmet Stock Powder
  • 1 pinch of salt
  • 2 tablespoons fresh basil leaves, chopped
  • parmesan cheese, grated

Preparation

  1. 1.
    Cook the pasta in salted, boiling water and drain.
  2. 2.
    In a pan heat up the oil and add the eggplant cubes. Cook them until they turn golden in colour, then scoop from the pan.
  3. 3.
    Using the same pan, briefly fry the tomatoes, add sugar, garlic, vinegar, Vegeta Gourmet Stock Powder, fried eggplant cubes and sprinkle salt, stir through and cook for a few minutes. Mix in the pasta and basil.
  4. 4.
    While the pasta is still hot sprinkle with parmesan cheese and serve.

Tip

While adding the pasta to the sauce, add also some water in which the pasta was cooked, to create juicier sauce.

Energy and nutritional values

Energy and nutritional values are calculated per one serving (i.e. for 1 person). For a dessert, energy and nutritional values have been calculated per 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 424 / 1.772 - -
Fat g 14,81 - -
Carbohydrates g 66,16 - -
Dietary fibre g 12,26 - -
Protein g 12,68 - -
Sodium g 2,29 0 0
Vitamin A μg 605,85 15 12
Vitamin E mg 3,04 14 14
Vitamin C mg 13,02 17 14
Niacin mg 7,45 53 37
Potassium mg 516,25 14 14
Phosphorous mg 227,31 28 28
Magnesium mg 130,43 43 33

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)