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Eggplant & Sun-Dried Tomato Pasta

Eggplant & Sun-Dried Tomato Pasta

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Rated 3.4 / 4out of 40 ratings
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Sun-dried tomatoes are the secret to sweet, rich tomato flavor without hours of stovetop simmering. Adding roasted eggplant into the sauce deepens the richness even further. Maker sure to season the sauce the sauce at every step of the way for intense layers of flavor!

Tags:SpicyVeggie
Allergens:Wheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

6 ounce

Eggplant

2 clove

Linguine

(ContainsWheat)

1 unit

Garlic

1 bunch

Yellow Onion

1.5 ounce

Parsley

1 can

Sun-Dried Tomatoes

2 tablespoon

Chili Flakes

unit

Diced Tomatoes

Not included in your delivery

unit

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2594.08 kJ
Calories620 kcal
Fat16 g
Carbohydrate106 g
Dietary Fiber16 g
Protein19 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Pot
Baking Sheet
Bowl
Pan
Instructionsarrow up iconarrow up icon
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Cut the eggplant
Cut the eggplant
1

Preheat the oven to 400 degrees. Bring a large pot of water to a boil with a large pinch of salt. Finely dice the onion. Thinly slice the sun-dried tomatoes. Mince the parsley and garlic. Cut the eggplant into 1/2-inch cubes.

Cook eggplant on baking sheet
Cook eggplant on baking sheet
2

In a bowl, toss the eggplant with 1 tablespoon olive oil, salt and pepper to taste. Transfer to a baking sheet and cook the oven for around 15 minutes, or until it's soft and slightly crispy around the edges.

3

Heat 1 tablespoon olive oil in a pan over medium heat. Add the garlic, onion, sun-dried tomato, and as many chili flakes as you dare! Cook for about 5 minutes, until the onion is softened.

Season the tomato sauce
Season the tomato sauce
4

Add the canned tomatoes and season with salt and pepper. Simmer over medium-low heat for around 10 minutes.

5

Cook your pasta in the boiling water for about 10 minutes, or until the al dente.

Toss the pasta in the pan with the sauce
Toss the pasta in the pan with the sauce
6

Once the sauce has thickened, stir the eggplant. Drain the pasta and toss it in the pan with the sauce.

7

Serve pasta with sprinkle of the parsley on top.