Spaghetti with tomato and aubergine sauce

    Spaghetti with tomato and aubergine sauce

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    About this recipe: A hearty and wholesome meal, made by topping spaghetti with a rich tomato and aubergine sauce. This recipe can be veganised by using egg-free spaghetti.

    Serves: 6 

    • 120ml olive oil
    • 1 large aubergine, cut into 1.25cm cubes
    • 1 large green pepper, chopped
    • 1 large onion, chopped
    • 2 cloves garlic, finely chopped
    • 2 (400g) tins chopped tomatoes
    • 175g tomato puree
    • 1 tablespoon sugar
    • 250ml water
    • 450g uncooked spaghetti

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat olive oil in a large frying pan over medium heat. Cook aubergine, pepper, onion and garlic until soft and tender, stirring often.
    2. Meanwhile, bring a large pot of lightly salted water to the boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain, and set aside.
    3. When done, transfer vegetables to a large stock pot. Stir in the tomatoes, tomato puree, sugar and water. Simmer for 15 to 20 minutes, stirring occasionally. Serve hot over spaghetti.

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