What will i need?

  • 3 cups (300g) pasta, uncooked
  • 2 aubergines, cut into bite-size pieces
  • 1 tbsp. olive oil
  • 1 tbsp. oil from sundried tomatoes
  • 14 oz. (400g) can chopped tomatoes
  • 10 sundried tomatoes, drained
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 2 tbsp. tomato puree
  • 1 tsp. coconut sugar
  • 2 tsp. mixed herbs


per serving:

  • 459kcal
  • 11g Fats
  • 76g Carbs
  • 14g Protein


  • Preheat the oven to 375°F (190°C). Cook pasta according to instructions on the packaging.
  • Place the cut aubergine on a baking tray lined with baking paper and drizzle with 1 tbsp. of oil. Season with salt and cook in the oven for 35 minutes, until soft.
  • While the aubergine is cooking, heat 1 tbsp. of the sundried tomato oil in a pan over medium heat. Sauté the onion and garlic for around 5 minutes.
  • Next, add in the tomato puree, mixed herbs, and sundried tomatoes. Mix well and continue cooking for 2 minutes. Then add the chopped tomatoes and sugar. Reduce the heat and simmer until the aubergine is ready.
  • Once pasta and aubergine are ready, mix everything, and serve

Severs 4

Prep: 10 mins

Cook: 30 mins