Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, aubergine, tomatoes and olives pasta sauce (vegan). One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
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Aubergine, tomatoes and olives pasta sauce (vegan) is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Aubergine, tomatoes and olives pasta sauce (vegan) is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can have aubergine, tomatoes and olives pasta sauce (vegan) using 8 ingredients and 4 steps. Here is how you cook it.
<<<<<<< HEAD ======= >>>>>>> 4d1aa472 (theme adsterra-za)The ingredients needed to make Aubergine, tomatoes and olives pasta sauce (vegan):
- Take 2 aubergines
- Make ready 2 shallots
- Make ready 1 vegetable stock cube
- Make ready 1 handful olives (better if without the pips to avoid accidents)
- Make ready 1 tinned tomatoes (I used tinned cherry tomatoes)
- Make ready Pinch sugar
- Take 500 g pasta
- Get 2-4 leaves basil
How to make smoky tomato and aubergine pasta sauce with black olives This is a really easy aubergine pasta dish to make. It's really just a case of roasting the vegetables, then stirring through smoked paprika and tomatoes. I blend this sauce for my kids but it's just as delicious when left unblended. Add the raisins, capers, olives and red wine vinegar, and season.
<<<<<<< HEAD ======= >>>>>>> 4d1aa472 (theme adsterra-za)Steps to make Aubergine, tomatoes and olives pasta sauce (vegan):
- Start by chopping the aubergines and the shallots ready for cooking making the whole process quicker. Put on water to boil for the pasta with a half handful of rock salt and a big pot
- Cook the shallots in a pan with some oil on low fire until soft. Add the aubergines and mix well.
- Add the tinned tomatoes, the vegetable stock crumbled and the olives. Add the pinch of sugar to remove the acid of the tomatoes and the basil leaves.
- Leave to cook for 10 minutes or so on low heat. Meanwhile cook the pasta and check it about 1-2 minutes whatever time it says on the package to ensure that it’s al dente. Drain the pasta keeping some of the water in case the sauce is too dry and add the sauce to the pasta pot steering well.
I blend this sauce for my kids but it's just as delicious when left unblended. Add the raisins, capers, olives and red wine vinegar, and season. To make this rich and interesting pasta sauce, I first cooked red onions and aubergine in a pan, Jamie style, then I added chopped tomatoes. I flavoured the sauce with a little chilli, some herbs and a good splash of vegan Worcestershire sauce. Layer up slices of aubergine with a spicy coconut milk and tomato sauce for a hearty, warming meal.
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