Skip to main content Search
Slow-cooked eggplant pasta sauce

Slow-cooked eggplant pasta sauce
3.3 87 rating
Prep. 15 min
Total 5 h 40 min
4 portions
Sign up for free

Ingredients

  • 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

Difficulty

easy

Nutrition per 1 portion

Sodium 386.5 mg
Protein 14.3 g
Calories 2056.1 kJ / 491.4 kcal
Fat 13.1 g
Fibre 9.3 g
Saturated Fat 1.6 g
Carbohydrates 79.2 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Slow Cooking 10 Recipes
Australia and New Zealand

You might also like...

Layered veggie-loaded pesto pasta

4.0(32)

30 min

Chunky vegetable barley soup with seed pesto bread twist

4.3(49)

1 h 40 min

Tuscan bean soup

4.8(447)

40 min

Minestrone

4.5(468)

40 min

Tex-mex vegetable stew

3.3(53)

1 h 15 min

Risotto verde (TM7/TM6)

4.0(316)

30 min

Polenta zucchini slice

3.5(48)

2 h 10 min

Mushroom stroganoff

4.3(343)

20 min

Lentil bolognese

4.7(639)

30 min

Yellow curry with mushroom and cauliflower (Dandelion restaurant)

4.1(19)

55 min

Silverbeet and mushroom pasta (TM6)

4.2(76)

30 min

Pulse and pumpkin curry

4.2(100)

30 min