Recipe: Delicious Aubergine, tomatoes and olives pasta sauce (vegan)

Aubergine, tomatoes and olives pasta sauce (vegan). Toothsome penne tossed with chunky bits of eggplant, olives, and tomatoes is so hearty that I almost forget that this dish is vegetarian. Sauce is ready when eggplant is fully tender. Add the raisins, capers, olives and red wine vinegar, and season.

Cook the pasta according to the packet instructions, drain, then stir through the sauce. Diced eggplant turns tender and tasty sautéed with garlic and olive oil. Toss with fresh plum tomatoes, green olives and capers and you have a simple light summer sauce. You can cook Aubergine, tomatoes and olives pasta sauce (vegan) using 8 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Aubergine, tomatoes and olives pasta sauce (vegan)

1. Prepare 2 of aubergines.
2. You need 2 of shallots.
3. You need 1 of vegetable stock cube.
4. It's 1 handful of olives (better if without the pips to avoid accidents).
5. Prepare 1 of tinned tomatoes (I used tinned cherry tomatoes).
6. It's Pinch of sugar.
7. It's 500 g of pasta.
8. Prepare 2-4 leaves of basil.

We like it over angel hair pasta, but any type of pasta will work. Serve with freshly grated Parmesan cheese and a mixed green salad. TO PREPARE THE EGGPLANT/AUBERGINE: a medium eggplant/aubergine (chopped into small cubes that will cook easily) plus plenty of good quality olive oil to cook it in crushed garlic and a pinch of crushed chilis to stir into the cooked eggplant. Add the aubergine in batches and fry on a fairly high heat until it softens and turns golden (you want it very tender with no hint of bounciness).

Aubergine, tomatoes and olives pasta sauce (vegan) step by step

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..

Season and tip out onto a plate. This simple, vegan eggplant tomato sauce is rich and delicious and perfect to use with your favourite pasta. It is made using roasted eggplant, red pepper and garlic for added sweetness and flavour. This dinner will satisfy all of your savory cravings but it's still pretty healthy. There are briny kalamata olives, tender meaty eggplant, salty feta cheese, fresh tomatoes, and just enough pasta to fill you up.

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