Slow-cooked eggplant pasta sauce

Slow-cooked eggplant pasta sauce

3.4 82 valoraciones

Prep. 15min

Total 5h 40min

4 portions

Ingredientes

garlic cloves
2
dried oregano
2 tsp
brown onion cut into wedges (3-4 cm)
200 g
olive oil
30 g
canned diced tomatoes
400 g
tomato paste
80 g
red wine
50 g
salt plus extra to season
½ tsp
eggplant cut into pieces (approx. 2 cm)
500 g
pitted Kalamata olives
2 tbsp
water
1200 g
dried pasta of choice
320 g
shaved Parmesan cheese to serve
fresh basil leaves for garnishing
toasted pine nuts
20 g

Inf. nutricional por 1 portion

Calorías 491.4 kcal / 2056.1 kJ

Proteína 14.3 g

Grasa 13.1 g

Carbohidratos 79.2 g

Fibra 9.3 g

Grasas saturadas 1.6 g

Sodio 386.5 mg

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Australia y Nueva Zelanda

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