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Penne With Eggplant And Tomato Sauce

Penne With Eggplant And Tomato Sauce

Ingredients for One

  1. 125 grams penne pasta
  2. 100 grams diced tomatoes
  3. S eggplant
  4. 7.5 grams basil
  5. 1 cloves garlic
  6. 1 brown onion
  7. 1 tbsp parmesan cheese
  8. 0.5 tsp smoked paprika
  9. 0.5 tsp vegetable stock powder
  10. extra virgin olive oil - PANTRY ITEM
  11. salt & pepper - PANTRY ITEM

Ingredients for Two

  1. 250 grams penne pasta
  2. 200 grams diced tomatoes
  3. M eggplant
  4. 15 grams basil
  5. 2 cloves garlic
  6. 1 brown onion
  7. 2 tbsp parmesan cheese
  8. 1 tsp smoked paprika
  9. 1 tsp vegetable stock powder
  10. extra virgin olive oil - PANTRY ITEM
  11. salt & pepper - PANTRY ITEM

Ingredients for Three

  1. 500 grams penne pasta
  2. 400 grams diced tomatoes
  3. L eggplant
  4. 20 grams basil
  5. 4 cloves garlic
  6. 2 brown onion
  7. 4 tbsp parmesan cheese
  8. 2 tsp smoked paprika
  9. 2 tsp vegetable stock powder
  10. extra virgin olive oil - PANTRY ITEM
  11. salt & pepper - PANTRY ITEM

Ingredients for Four

  1. 750 grams penne pasta
  2. 600 grams diced tomatoes
  3. 2 L eggplant
  4. 30 grams basil
  5. 6 cloves garlic
  6. 2 brown onion
  7. 6 tbsp parmesan cheese
  8. 3 tsp smoked paprika
  9. 3 tsp vegetable stock powder
  10. extra virgin olive oil - PANTRY ITEM
  11. salt & pepper - PANTRY ITEM

Prep:

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

Method:

  1. Instructions:
  2. 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.
  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. Meanwhile, cook the penne boiling water for 10-12 minutes until al dente. Drain, reserving some of the cooking water.
  5. 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.
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