Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, aubergine, tomatoes and olives pasta sauce (vegan). It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Aubergine, tomatoes and olives pasta sauce (vegan) is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Aubergine, tomatoes and olives pasta sauce (vegan) is something which I have loved my entire life. They are nice and they look fantastic.
Fill Your Cart With Color today! Browse new releases, best sellers or classics & Find your next favourite book Great recipe for Aubergine, tomatoes and olives pasta sauce (vegan). This is a classic Mediterranean recipe for pasta. It's very quick so ideal for week nights How to make smoky tomato and aubergine pasta sauce with black olives This is a really easy aubergine pasta dish to make.
To begin with this recipe, we must 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 that.
<<<<<<< HEAD ======= >>>>>>> 4d1aa472 (theme adsterra-za)The ingredients needed to make Aubergine, tomatoes and olives pasta sauce (vegan):
- Take 2 aubergines
- Get 2 shallots
- Take 1 vegetable stock cube
- Prepare 1 handful olives (better if without the pips to avoid accidents)
- Make ready 1 tinned tomatoes (I used tinned cherry tomatoes)
- Get Pinch sugar
- Prepare 500 g pasta
- Take 2-4 leaves basil
Here is how you achieve that. Add chopped tomatoes, then add some water to one of the empty tins and add to the aubergines, along with tomato puree. Next add dried parsley, vegan Worcestershire sauce (optional) and season with salt and pepper. Stir it in as much as you can.
<<<<<<< HEAD ======= >>>>>>> 4d1aa472 (theme adsterra-za)Instructions 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.
Next add dried parsley, vegan Worcestershire sauce (optional) and season with salt and pepper. Stir it in as much as you can. Add the raisins, capers, olives and red wine vinegar, and season. For the Tomato and Aubergine Sauce - add a splash of olive oil to a frying pan and throw in the diced aubergines - one they start to colour add the chopped garlic, sizzle for a minute then pour in the passata. For speed and maximum flavour choose a ready flavoured passata - we like the garlic and Italian herb variety for this dish.
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