Aubergine, tomatoes and olives pasta sauce (vegan)

Name: Aubergine, tomatoes and olives pasta sauce (vegan)
Yield: 4 people
Cuisine: British
Ingredients: 2 aubergines; 2 shallots; 1 vegetable stock cube; 1 handful olives (better if without the pips to avoid accidents); 1 tinned tomatoes (I used tinned cherry tomatoes); Pinch sugar; 500 g pasta; 2-4 leaves basil

Gaia Riva @gaia

Bristol

This is a classic Mediterranean recipe for pasta. It’s very quick so ideal for week nights

Gaia Riva @gaia

Bristol

This is a classic Mediterranean recipe for pasta. It’s very quick so ideal for week nights

Saved

Ingredients

4 people

2aubergines
2shallots
1vegetable stock cube
1 handfulolives (better if without the pips to avoid accidents)
1tinned tomatoes (I used tinned cherry tomatoes)
Pinchsugar
500 gpasta
2-4 leavesbasil

Saved

Steps

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.