Meatless Monday’s: Aubergine & Tomato Pasta

Step into the heart of Mediterranean cuisine with our Aubergine & Tomato Pasta, a dish that captures the essence of sun-soaked gardens and rustic Italian kitchens. Picture plump aubergines, lovingly roasted to perfection, mingling with juicy tomatoes bursting with flavor. This delightful combination, simmered with fragrant garlic, herbs, and a touch of olive oil, creates a sauce that is both hearty and refreshing.

Inspired by the classic flavors of Southern Italy, our Aubergine & Tomato Pasta is a celebration of simplicity and taste. This dish harks back to the tradition of Italian nonnas, who would gather the freshest produce from their gardens to create meals that nourish both body and soul. The tender aubergine absorbs the rich tomato sauce, while the al dente pasta provides the perfect canvas for these vibrant flavors to shine.

This dish will take you on a culinary journey that transports you to the sun-drenched coasts of Italy. Whether you're a seasoned cook or a kitchen novice, this Aubergine & Tomato Pasta promises an easy yet exquisite dining experience.

What You Need

Ingredients:
3 cups (300g) pasta, uncooked
2 aubergines, cut into bite-size pieces
1 tbsp. olive oil
1 tbsp. oil from sundried tomatoes
14 oz. (400g) can chopped tomatoes
10 sundried tomatoes, drained
3 cloves garlic, minced
1 onion, diced
2 tbsp. tomato puree
1 tsp. coconut sugar
2 tsp. mixed herbs

Directions

Preheat the oven to 375°F (190°C). Cook pasta according to the instructions on the packaging.
Place the cut aubergine on a baking tray lined with baking paper and drizzle with 1 tbsp. of oil. Season with salt and cook in the oven for 35 minutes, until soft.
While the aubergine is cooking, heat 1 tbsp. of the sundried tomato oil in a pan over medium heat. Saute the onion and garlic for around 5 minutes.
Next, add in the tomato puree, mixed herbs, and sundried tomatoes. Mix well and continue
cooking for 2 minutes. Then add the chopped tomatoes and sugar. Reduce the heat and simmer until the aubergine is ready.
Once pasta and aubergine are ready, mix everything, and serve.
Makes 4 servings.

Calories per serving: 459
Fats per serving: 11 grams
Protein per serving: 14 grams
Carbohydrates per serving: 76 grams

This recipe is taken from our Eat Lean: Plant-Powered cookbook featuring 40 delicious recipes for a vibrant vegan lifestyle.