Steps to Make Aubergine, tomatoes and olives pasta sauce (vegan)

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, aubergine, tomatoes and olives pasta sauce (vegan). One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

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. Fast and filling, this pasta dish will bring a hint of the Mediterranean to your mealtime, from BBC Good Food Magazine.

Aubergine, tomatoes and olives pasta sauce (vegan) is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Aubergine, tomatoes and olives pasta sauce (vegan) is something which I have loved my whole life.

Steps to Make Aubergine, tomatoes and olives pasta sauce (vegan)

To begin with this recipe, we must first prepare a few components. You can have aubergine, tomatoes and olives pasta sauce (vegan) using 8 ingredients and 4 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make Aubergine, tomatoes and olives pasta sauce (vegan):

1. Prepare 2 aubergines
2. Make ready 2 shallots
3. Take 1 vegetable stock cube
4. Make ready 1 handful olives (better if without the pips to avoid accidents)
5. Take 1 tinned tomatoes (I used tinned cherry tomatoes)
6. Take Pinch sugar
7. Get 500 g pasta
8. 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. Pappardelle con Melanzane Pasta with Aubergines, Tomatoes and Garlic Sauce.

Instructions

Steps to make Aubergine, tomatoes and olives pasta sauce (vegan):

1. 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
2. Cook the shallots in a pan with some oil on low fire until soft. Add the aubergines and mix well.
3. 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.
4. 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.

Many people steer clear of aubergine and yet it really is an easy vegetable to prepare. In this sauce, it enhances the tomato flavour without overpowering it, so if you have children who don't. Pasta sauces are great for those nights when you just want to throw something together with the minimum fuss possible. 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. This time around the base of the vegan 'meatballs' is aubergine, black olives and puy lentils plus lots of added flavours.

As simple as that Easiest Way to Make Aubergine, tomatoes and olives pasta sauce (vegan)

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