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: 180 g Wholewheat spaghetti; 1 piece Garlic; 1 piece Onion; 1 piece Eggplant; 1 sachet(s) Sicilian-style herb mix; 200 g Passata; 60 g Tomato tapenade; 80 g Roasted bell pepper sauce; 10 g Fresh basil; 50 g Green olives; ½ piece Low sodium vegetable stock cube; 1 tablespoon Olive oil; 2 tablespoon Balsamic vinegar; 2 teaspoon Sugar; to taste Salt and pepper

with roasted bell pepper sauce, olives & basil

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Today, you'll make pasta with a sauce inspired by cacciatatore, but with a vegan twist. This sauce is so full of different vegetables, you won't miss the cheese!

Tags:

Extra Veggies

•Calorie Smart

•Plant-based

Allergens:

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

90 g

Wholewheat spaghetti

(Contains: Tarwe May be present: Ei, Mosterd, Soja, Lupine)

½ piece

Garlic

½ piece

Onion

½ piece

Eggplant

½ sachet(s)

Sicilian-style herb mix

100 g

Passata

30 g

Tomato tapenade

(Contains: Zwaveldioxide en sulfiet May be present: Selderij)

40 g

Roasted bell pepper sauce

5 g

Fresh basil

30 g

Green olives

Not included in your delivery

¼ piece

Low sodium vegetable stock cube

½ tablespoon

Olive oil

1 tablespoon

Balsamic vinegar

1 teaspoon

Sugar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2815 kJ

Calories673 kcal

Fat25.2 g

Saturated Fat3.8 g

Carbohydrate88 g

Sugar22.9 g

Dietary Fiber15 g

Protein17.3 g

Salt3 g

Potassium75.9 mg

Calcium16.5 mg

Iron0.2 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). Dice the eggplant and chop the onion. Crush or mince the garlic.

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

Heat the olive oil in large deep frying pan with a lid 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. Meanwhile, boil the spaghetti for 10 - 12 minutes, covered. Reserve 100ml pasta water per person, then drain and set aside.

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.

Transfer the spaghetti to the sauce and add 2 tbsp pasta water per person (see Tip). Mix well to combine and season to taste with salt and pepper.

Tip: if the sauce is already thin enough, then you can refrain from adding any pasta water. If it seems too dry on the other hand, then add extra pasta water as needed.