Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, aubergine, tomatoes and olives pasta sauce (vegan). One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
This aubergine pasta is a brilliant vegetarian pasta recipe from Jamie Oliver. Spicy, satisfying lumps of aubergine fried in garlicky oil, then nestled in a pungent tomatoey sauce. In today's recipe, the aubergine is transformed into kofta, or Indian meatballs for want of a better description, which are not at all meaty, but are loveable, spiced and satisfying lumps nevertheless.
Aubergine, tomatoes and olives pasta sauce (vegan) is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Aubergine, tomatoes and olives pasta sauce (vegan) is something that I’ve loved my entire life.
To get started with this recipe, we have to first 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.
The ingredients needed to make Aubergine, tomatoes and olives pasta sauce (vegan):
- Make ready 2 aubergines
- Make ready 2 shallots
- Get 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)
- Take Pinch sugar
- Prepare 500 g pasta
- Make ready 2-4 leaves basil
This impressive aubergine recipe by chef David Gingell is from Westerns Laundry. The tomatoes will cook quicker, so take them off when they are charred. Roughly chop and add to the sauce. Fast and filling, this pasta dish will bring a hint of the Mediterranean to your mealtime, from BBC Good Food Magazine.
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.
Mash with a fork, then stir this garlic paste back into the veg with the basil leaves - squashing most of the tomatoes as you go. Tip in the cooked pasta, stir everything together in the. Mix in olives, capers, tomatoes, puree and dried seasoning or fresh herbs Season with salt and or till tomatoes are cooked through and sauce has thickened Add fried aubergine cubes and remove Drain and add spaghetti to sauce Add basil leaves and toss pasta in sauce till well coated Serve. Add the olive oil and rub in to create a breadcrumb-like mixture. Now add the water and knead to.
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