Eggplant Cacciatore with Wholewheat Spaghetti
with roasted bell pepper sauce, olives & basil
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.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
90 g
Wholewheat spaghetti
(Contains Wheat, Gluten May be present Lupin, Egg, Mustard, Soy)
½ piece
Garlic
½ piece
Onion
½ piece
Eggplant
½ sachet(s)
Sicilian-style herb mix
100 g
Passata
40 g
Tomato tapenade
(Contains Sulphites May be present Celery)
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
⅓ 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).
- 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.