Eggplant Pasta Sauce

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Eggplant Pasta Sauce

 

 

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Preparation Time: 10 minutes

Cooking Time: 20 minutes

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1/4 cup olive oil

1 medium brown (yellow) onion, chopped finely

150 g 5 1/3 oz)(approximately 2) trimmed celery sticks, chopped finely

1 clove garlic, crushed

2 tablespoons (8 tsp) brandy

300 g (10 1/2 oz)(1 medium) eggplant, sliced thinly

600 ml (20 fl oz) bottled tomato pasta sauce

1/2 cup tomato paste

1/2 cup water

375 g (13 oz) rigatoni pasta

1/4 cup finely grated vegan parmesan cheese

 

 

1. Heat oil in large saucepan; cook onion, celery and garlic,

stirring, until onion softens.

 

2. Add brandy; cook, stirring, until brandy evaporates.

 

3. Add eggplant; cook, stirring, until eggplant is tender.

 

4. Stir in sauce, paste and the water; bring to a boil. Reduce heat;

simmer, uncovered, about 10 mintues or until sauce thickens slightly.

 

5. Meanwhile, cook pasta in large saucepan of boiling water,

uncovered, until just tender; drain.

 

6. Place pasta in large bowel with half of the eggplant sauce; toss

gently to combine.

 

7. Divide pasta among serving plates; top each with remaining sauce

and parmesan.

 

 

Serves 4.

 

 

 

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Per serving 16.9g fat; 2420kJ

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