Eggplant and tomato sauce

Name: Eggplant and tomato sauce
Total time: 45 min
Yield: 6 servings
Ingredients: 1 eggplant; 793.79 g canned tomatoes; 1 red onion; 3 large cloves garlic; 1.05 pts grape tomatoes; 1 Tbsp lemon juice; 2 tsps salt; 1 tsp black pepper; 0.25 tsps red bell peppers; 1 tsp oregano; 12 g fresh basil; 60 ml red wine; 453.59 g short pasta; 6 servings pecorino; 6 servings olive oil

A flavorful Eggplant and Tomato Sauce dish that covers 27% of your daily requirements of vitamins and minerals. It is suitable for a vegetarian diet and best enjoyed during the summer season.

Ingredients

eggplant

canned tomatoes

793.79 g

red onion

garlic

3 large cloves

grape tomatoes

1.05 pts

lemon juice

1 Tbsp

salt

2 tsps

black pepper

1 tsp

red bell peppers

0.25 tsps

oregano

1 tsp

fresh basil

12 g

red wine

60 ml

short pasta

453.59 g

pecorino

6 servings

olive oil

6 servings

Method

Place the cut eggplant, chopped garlic, sliced onion and halved tomatoes in a bowl.
Add 2 tablespoons of olive oil, lemon juice, 1 tsp. of salt and tsp. of ground black pepper and toss.
Heat a large frying pan with 2 tablespoons of olive oil add the eggplant mix to the frying pan. Saut until the eggplant is softened.
Add the crushed tomatoes, red pepper flakes, dried oregano, tsp. ground black pepper and 1 tsp. salt and continue to simmer on low.
Add the wine and simmer on low for about 30-35 minutes. The longer it cooks the better.
Prepare the macaroni as directed.
Drizzle a little olive oil at the bottom of a large bowl.
Add a few dashes of red pepper flakes, dashes of dried oregano, grated Romano cheese and some fresh basil.
Add the cooked macaroni and toss.
Add the eggplant sauce and toss again; finish with more grated cheese.

Nutrition:

897 kcal

Carbs

134 g

Fat

25 g

Protein

33 g

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