Eggplant Cacciatore with Wholewheat Spaghetti

Name: Eggplant Cacciatore with Wholewheat Spaghetti with roasted bell pepper sauce, olives & basil
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: Wholewheat spaghetti; 1 piece Garlic; 1 piece Onion; 1 piece Eggplant; 1 sachet(s) Sicilian-style herb mix; 200 g Passata; 80 g Tomato tapenade; 80 g Roasted bell pepper sauce; 10 g Fresh basil; 50 g Green olives; Romano pepper; ½ piece Low sodium vegetable stock cube; ⅔ tablespoon Olive oil; 2 tablespoon Balsamic vinegar; 2 teaspoon Sugar; to taste Salt and pepper

with roasted bell pepper sauce, olives & basil

View our plans

There is a special ingredient in your box! This wholewheat spaghetti is not only delicious, but nutritious too, with a high fibre content that helps keep you regular.

Tags:

Calorie Smart

•Extra Veggies

•Plant-based

•High Fibre

Allergens:

Gluten

•Tarwe

•Zwaveldioxide en sulfiet

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Wholewheat spaghetti

½ piece

Garlic

½ piece

Onion

½ piece

Eggplant

½ sachet(s)

Sicilian-style herb mix

100 g

Passata

40 g

Tomato tapenade

40 g

Roasted bell pepper sauce

5 g

Fresh basil

30 g

Green olives

Romano pepper

Not included in your delivery

¼ piece

Low sodium vegetable stock cube

⅓ tablespoon

Olive oil

1 tablespoon

Balsamic vinegar

1 teaspoon

Sugar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2867 kJ

Calories685 kcal

Fat26.6 g

Saturated Fat3.8 g

Carbohydrate89.5 g

Sugar23.1 g

Dietary Fiber16.6 g

Protein17.7 g

Salt3.2 g

Potassium96.3 mg

Calcium16.5 mg

Iron0.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan with Lid

•Large Sautépan with Lid

Cooking Steps

Boil plenty of water in a pot or saucepan for the spaghetti and crumble in the stock cube (see pantry for amount).
Cook the spaghetti for 10 - 12 minutes, covered.
Reserve 100ml pasta water per person, then drain and set aside.
Meanwhile, dice the eggplant and chop the onion. Crush or mince the garlic.

Meanwhile, heat the olive oil in large deep frying pan over medium-high heat.
Fry the onion and eggplant for 6 - 8 minutes or until the eggplant is golden-brown.
Add the Sicilian herbs and the garlic and fry for 1 more minute.

Did you know... eggplants are a very versatile vegetable, and they're also a great source of iron and vitamin C.

Deglaze the vegetables with the balsamic vinegar, then stir in the passata, tomato tapenade, olives and sugar.
Add half of the reserved pasta water, then cover with the lid and allow to simmer for 7 - 10 minutes, reducing the heat if necessary.
Roughly chop the basil in the meantime.

Transfer the spaghetti to the sauce and add 30ml pasta water per person, or more as necessary if it seems too dry.
Mix well to combine and season to taste with salt and pepper.
Serve the spaghetti on deep plates.
Drizzle with the roasted bell pepper sauce and garnish with the basil.