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Eggplant noodles with dark vegetable sauce

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Ingredients for 3 servings:

  • 250 g pasta
  • 1 small eggplant(s)
  • 450 g mixed vegetables, frozen
  • 75 ml water
  • 250 ml gravy
  • ½ tsp tomato paste

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the pasta in plenty of boiling salted water until al dente. In the meantime, very finely dice the eggplant and cook the frozen vegetables in the water until tender. Add the gravy, bring to a boil briefly, then simmer over low heat until the pasta is cooked. Stir occasionally. Drain the cooked pasta. Add the eggplant cubes to the pasta pot and mix with the pasta. Serve with the sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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