• Penne With Eggplant And Tomato Sauce
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Penne With Eggplant And Tomato Sauce

Penne With Eggplant And Tomato Sauce

  1. 1 tsp Vegetable Stock Powder
  2. 1 tsp Smoked Paprika
  3. 0 Salt & Pepper - PANTRY ITEM
  4. 125 g Penne Pasta
  5. 1 tbsp Parmesan Cheese
  6. 1 Clove Garlic
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 1 L Eggplant
  9. 100 g Diced Tomatoes
  10. 1 Each Brown Onion
  11. 8 g Basil
  1. 1 tsp Vegetable Stock Powder
  2. 1 tsp Smoked Paprika
  3. 0 Salt & Pepper - PANTRY ITEM
  4. 250 g Penne Pasta
  5. 2 tbsp Parmesan Cheese
  6. 2 Clove Garlic
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 2 L Eggplant
  9. 200 g Diced Tomatoes
  10. 1 Each Brown Onion
  11. 15 g Basil
  1. 2 tsp Vegetable Stock Powder
  2. 2 tsp Smoked Paprika
  3. 0 Salt & Pepper - PANTRY ITEM
  4. 375 g Penne Pasta
  5. 3 tbsp Parmesan Cheese
  6. 3 Clove Garlic
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 3 L Eggplant
  9. 300 g Diced Tomatoes
  10. 2 Each Brown Onion
  11. 23 g Basil
  1. 2 tsp Vegetable Stock Powder
  2. 2 tsp Smoked Paprika
  3. 0 Salt & Pepper - PANTRY ITEM
  4. 500 g Penne Pasta
  5. 4 tbsp Parmesan Cheese
  6. 4 Clove Garlic
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 4 L Eggplant
  9. 400 g Diced Tomatoes
  10. 2 Each Brown Onion
  11. 30 g Basil
  1. 3 tsp Vegetable Stock Powder
  2. 3 tsp Smoked Paprika
  3. 0 Salt & Pepper - PANTRY ITEM
  4. 750 g Penne Pasta
  5. 6 tbsp Parmesan Cheese
  6. 6 Clove Garlic
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 6 L Eggplant
  9. 600 g Diced Tomatoes
  10. 3 Each Brown Onion
  11. 45 g Basil

Prep:

  1. Peel and finely chop onion.
  2. Wash basil and pick the leaves.
  3. Pop a saucepan of salted water on to boil.
  4. Wash and chop eggplant, sprinkle well with salt and place in colander to drain.
  5. Peel and mince garlic.

Method:

  1. Heat oil (1tbsp/p) in a non-stick pan over a medium heat, add the onions and a splash of water, cover (either with a lid or loosely with foil), lower the heat and cook for 5 minutes. Remove the lid and cook for 5 minutes more, stirring frequently until softened.
  2. Add the penne and half the basil to the sauce and toss well. Add a dash of the pasta water if needed. Spoon into bowls, and serve topped with parmesan cheese and the remaining basil leaves.
  3. Add the garlic, paprika, tomatoes and approximately 50ml of water per person. Stir in the vegetable stock powder. Rinse eggplant in the colander and add to the sauce. Bring to a simmer and cook for 15 minutes or so. If the sauce thickens too much, add a little water.
  4. Instructions:.
  5. Meanwhile, cook the penne boiling water for 10-12 minutes until al dente. Drain, reserving some of the cooking water.
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