Tomato Eggplant (aubergine) Pasta

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 625 g pasta (agnolotti, tortellini, ravioli)
• 1 tablespoon olive oil
• 1 medium onion, cut into thin wedges
• 3 stalks celery, thinly sliced
• 2 garlic cloves, crushed
• 2 (400 g) cans tomatoes
• 2 teaspoons sugar
• 200 g roasted eggplant packed in oil, drained
• 3 tablespoons chopped fresh parsley
• grated fresh parmesan cheese (to garnish)

Recipe

• 1 heat oil in saucepan or wok, cook onion, celery and garlic over medium heat until onion has softened.
• 2 add tinned tomatoes and sugar, simmer 10 minutes until sauce thickens (roughly chop the tomatoes in the pan).
• 3 stir in eggplant and parsley.
• 4 toss cooked pasta with the tomato eggplant sauce and garnish with parmesan cheese to serve.