Tomato, Eggplant and Olive Pasta

Ingredients

• Pasta3/4 cup (120 g)
• Tomato1 count (130 g)
• Eggplant1/2 cup (45 g)
• Garlic1 clove (3 g)
• Basil4 count (2 g)
• Olive Oil1/2 tablespoon (5 ml)
• Parmesan Cheese1 tablespoon (5 g)
• Olives10 count (50 g)

Instructions

1. 1

   Step 1

   For this recipe you need to have previously salted eggplants. To do so, dice and place them in a tray with water and 1 tablespoon of salt for 20 minutes.

2. 2

   Step 2

   If you have thin and long eggplants, skip this step.

3. 3

   Step 3

   Separately, make a cross-shaped cut in the upper part of the tomato of approximately one finger deep.

4. 4

   Step 4

   Place the tomato in a pot of boiling water and boil for 5 minutes. Remove, drain, blend and set aside.

5. 5

   Step 5

   Place the pasta in a pot of boiling water and cook following the instructions on the package.

6. 6

   Step 6

   Heat the oil and add the blended tomato with a little salt. Cook over medium heat for 5 minutes.

7. 7

   Step 7

   Next, add chopped garlic and the bell pepper along with the eggplant cut into small pieces. Mix, cover and cook over medium-low heat for 8 minutes.

8. 8

   Step 8

   After 8 minutes, add the chopped basil leaves and mix.

9. 9

   Step 9

   Season to taste and serve over the pasta.

10. 10

    Step 10

    Garnish with grated Parmesan cheese and whole or sliced olives.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tomato, Eggplant and Olive Pasta can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.