Eggplant & tomato pasta
Eggplant & tomato pasta
421kcal Per person
16g Protein
69g Carbs
9g Fat
14g Fiber
Ingredients
- 3 ounces spaghetti, whole wheat (84 g)
- 1 clove garlic (5 g)
- ¼ onion
- 1 eggplant
- 10 cherry tomatoes
- ½ tablespoon olive oil (8 ml)
- 1 cup water (237 ml)
- 1 cube vegetable bouillon
- ½ teaspoon thyme, dried (1 g)
- ½ teaspoon oregano, dried (1 g)
Preparing this recipe
- Cook the spaghetti according to the instructions on the package.
- Finely chop the garlic and dice the onion and eggplant. Halve the cherry tomatoes.
- Heat the olive oil in a large pan over medium heat. Add the garlic and onion and sauté until fragrant and soft.
- Add the eggplant and cook for 5-7 minutes until the pieces are soft and lightly browned.
- Add the cherry tomatoes and cook for another 3-4 minutes until they begin to burst and soften.
- Add the water, bouillon cube, thyme and oregano to the pan. Bring to a boil, reduce the heat and let it simmer for 5 minutes.
- Mix the pasta into the vegetables and sauce. Stir everything well and season with salt and pepper to taste.
Tip van FitChef
Delicious with fresh basil.
