Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 8tablespoons olive oil
- 2 eggplants, diced
- 2 red onions, sliced
- 75grams pine nuts
- 3 cloves garlic, crushed
- 5tablespoons sun-dried tomato paste
- 2/3 cup vegetable stock
- 300grams pasta, tomato- or mushroom-flavoured
- 100grams pitted black olives
- 1 pinch salt
- 1 pinch pepper
- 3tablespoons flat leaf parsley, roughly chopped (to garnish)
Nutrition per serving
3480kJ / 832Cal
3480 Kilojoules or 832 Calories
40% of daily energy intake*
Protein
25.8grams
Fat
54.2grams
Carbs
56.2grams
Sugars
13.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat the oil in a large frying pan, add the eggplants and onions and cook for 8-10 minutes until tender and golden. Add the pine nuts and garlic and cook, stirring, for 2 minutes. Stir in the sun-dried tomato paste and stock and simmer for 2 minutes.
Step 2 of 3
Meanwhile, cook the pasta in a large saucepan of salted boiling water for 2 minutes or until al dente.
Step 3 of 3
Drain the pasta and return to the pan. Add the vegetable mixture and olives, season to taste with salt and pepper and toss together over a medium heat for 1 minute until combined. Serve scattered with the chopped parsley.
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