Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, aubergine, tomatoes and olives pasta sauce (vegan). One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

This aubergine pasta is a brilliant vegetarian pasta recipe from Jamie Oliver. If you're not vegetarian, a few anchovy fillets would be delicious in this. Add the tomatoes, season well and bring to a steady simmer. Meanwhile, fry the aubergine in the remaining oil until golden.

Aubergine, tomatoes and olives pasta sauce (vegan) is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are nice and they look fantastic. Aubergine, tomatoes and olives pasta sauce (vegan) is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can cook aubergine, tomatoes and olives pasta sauce (vegan) using 8 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Aubergine, tomatoes and olives pasta sauce (vegan):

1. Prepare 2 aubergines
2. Prepare 2 shallots
3. Take 1 vegetable stock cube
4. Prepare 1 handful olives (better if without the pips to avoid accidents)
5. Get 1 tinned tomatoes (I used tinned cherry tomatoes)
6. Prepare Pinch sugar
7. Make ready 500 g pasta
8. Take 2-4 leaves basil

How To Cook A Pasta Sauce Tomato Aubergines Vegan Fat Free Gluten Free Diet - Fab's Vegan Cooking. An easy but luxurious pasta sauce made with tomatoes and aubergines cooked Jamie Usually, I would saute onion and garlic in a pan with olive oil, then add cubes of aubergine and cook them until soft before adding the tomatoes. With golden aubergine, fresh tomatoes and a fragrant coconut sauce, this veggie curry's a surefire summertime winner. Try this easy version of an alla norma, which uses roast aubergine instead of fried.

Steps to make Aubergine, tomatoes and olives pasta sauce (vegan):

1. Start by chopping the aubergines and the shallots ready for cooking making the whole process quicker. Put on water to boil for the pasta with a half handful of rock salt and a big pot
2. Cook the shallots in a pan with some oil on low fire until soft. Add the aubergines and mix well.
3. Add the tinned tomatoes, the vegetable stock crumbled and the olives. Add the pinch of sugar to remove the acid of the tomatoes and the basil leaves.
4. Leave to cook for 10 minutes or so on low heat. Meanwhile cook the pasta and check it about 1-2 minutes whatever time it says on the package to ensure that it’s al dente. Drain the pasta keeping some of the water in case the sauce is too dry and add the sauce to the pasta pot steering well.

With golden aubergine, fresh tomatoes and a fragrant coconut sauce, this veggie curry's a surefire summertime winner. Try this easy version of an alla norma, which uses roast aubergine instead of fried. It's then tossed with spaghetti and a rich tomato and basil sauce. Spicy, satisfying lumps of aubergine fried in garlicky oil, then nestled in a pungent tomatoey sauce. In today's recipe, the aubergine is transformed into kofta, or Indian meatballs for want of a better description, which are not at all meaty, but are loveable, spiced and satisfying lumps nevertheless.

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