Slow-cooked eggplant pasta sauce

Slow-cooked eggplant pasta sauce

3.3 89 évaluations

Préparation 15min

Total 5h 40min

4 portions

Ingrédients

garlic cloves
2
dried oregano
2 tsp
brown onion cut into wedges (3-4 cm)
200 g
olive oil
30 g
canned diced tomatoes
400 g
tomato paste
80 g
red wine
50 g
salt plus extra to season
½ tsp
eggplant cut into pieces (approx. 2 cm)
500 g
pitted Kalamata olives
2 tbsp
water
1200 g
dried pasta of choice
320 g
shaved Parmesan cheese to serve
fresh basil leaves for garnishing
toasted pine nuts
20 g

Niveau

facile

Infos nut. par 1 portion

Sodium 386.5 mg

Protides 14.3 g

Calories 2056.1 kJ / 491.4 kcal

Lipides 13.1 g

Fibre 9.3 g

Graisses saturées 1.6 g

Glucides 79.2 g

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Également présenté dans

Slow Cooking 10 Recettes
Australie et Nouvelle-Zélande

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