Penne con berenjena

Ingredientes

• 400 g Penne pasta (cooked according to packet instructions)
• 1 eggplant, cut into cubes and AirFried, baked or fried
• 1 large or 2 small onions, sliced
• 1 zucchini, grated
• 1 large carrot, grated
• Chilli flakes to taste
• 5 large mushrooms, sliced or grated
• 1 jar pitted Kalamata olives, strained
• 6 garlic cloves, crushed & sliced
• Fresh basil, chopped
• 2 tablespoons dried oregano
• 1 tablespoon Italian herbs
• 1 can diced tomatoes
• 700 ml Passata (Mutti Basil)
• 1⁄2 cup pasta water or water
• Salt and pepper to taste
• Handful grated parmesan

Preparación

1. 1

   --- Steps ---

2. 2

   Cook your pasta according to packet instructions, reserving some of the water.

3. 3

   In a large pan add olive oil and cook your onions till they soften, add your garlic, carrot, mushroom, zucchini, olives, chilli flakes & cook for a few mins.

4. 4

   Add your Passata, canned tomatoes, dried herbs give it a stir to combine. Add your water and reduce to a low heat, lid on and simmer for approx 30mins.

5. 5

   Taste the sauce and season with salt and pepper, add eggplant, parmesan, fresh basil, add some more dried herbs too if needed. I also drizzle some more olive oil at this stage. Cook a further 5 mins with lid off to reduce the sauce if needed.

6. 6

   Add your cooked pasta, stir to combine.

7. 7

   Top with some freshly grated parmesan when serving.

8. 8

   Enjoy