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Aubergine and Tomato Pasta
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- 50 g Parmesan cheese, cut in pieces
- 40 g olive oil
- 2 garlic cloves
- 120 g onions, quartered
g ripe tomatoes, cut in pieces (2 cm)
or 600 g tomatoes, tinned
- 1 ½ tsp fine sea salt, or more to taste
- ½ tsp ground black pepper, or more to taste
- 1 tsp caster sugar
- 450 g aubergines, cut in pieces (2 cm)
- 350 g dried pasta, eg. Farfalle or Amori
- 700 g water
- 5 g fresh basil leaves
- per 1 portion
- 2141 kJ / 512 kcal
- 17.3 g
- 75.1 g
- 15.8 g
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