Eggplant Cacciatore with Wholewheat Spaghetti
with roasted bell pepper sauce, olives & basil
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
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.
Serve the spaghetti on deep plates. Drizzle with the roasted bell pepper sauce and garnish with the basil.
