Aubergine, tomatoes and olives pasta sauce (vegan). Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Fill Your Cart With Color today!
Add the tomatoes, season well and bring to a steady simmer. Meanwhile, fry the aubergine in the remaining oil until golden, then stir into the tomato sauce with most of the basil leaves. Here is how you achieve that.
Hey everyone, I hope you're having an incredible day today. Today, we're going to make a distinctive dish, aubergine, tomatoes and olives pasta sauce (vegan). It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
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Aubergine, tomatoes and olives pasta sauce (vegan) is one of the most popular of current trending foods on earth. It's easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Aubergine, tomatoes and olives pasta sauce (vegan) is something that I've loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook aubergine, tomatoes and olives pasta sauce (vegan) using 8 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Aubergine, tomatoes and olives pasta sauce (vegan):
- {Take 2 of aubergines.
- {Get 2 of shallots.
- {Make ready 1 of vegetable stock cube.
- {Get 1 handful of olives (better if without the pips to avoid accidents).
- {Get 1 of tinned tomatoes (I used tinned cherry tomatoes).
- {Prepare Pinch of sugar.
- {Make ready 500 g of pasta.
- {Make ready 2-4 leaves of basil.
How to make smoky tomato and aubergine pasta sauce with black olives This is a really easy aubergine pasta dish to make. It's really just a case of roasting the vegetables, then stirring through smoked paprika and tomatoes. I blend this sauce for my kids but it's just as delicious when left unblended. Add the raisins, capers, olives and red wine vinegar, and season.
Steps 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..
To make this rich and interesting pasta sauce, I first cooked red onions and aubergine in a pan, Jamie style, then I added chopped tomatoes. I flavoured the sauce with a little chilli, some herbs and a good splash of vegan Worcestershire sauce. Layer up slices of aubergine with a spicy coconut milk and tomato sauce for a hearty, warming meal. Combine chickpeas and aubergine with garlic and cumin for these tasty, healthy vegan canapés. Rub the aubergine slices with olive oil (liberally as they want to semi-fry while grilling) and salt and black pepper (a sprinkle on one side of each).
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