• 2servings
  • 25minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B3, C, P
MineralsNatrium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 large onion , chopped

  2. 1 clove garlic , chopped

  3. 1 medium aubergine , chopped

  4. 1 vegetable stock cube , (choose low-salt if available)

  5. 1 tins chopped tomatoes , or passata

  6. 2 tbsp tomato puree

  7. 2 tbsp olive oil

  8. 180 g spaghetti

Instructions Jump to Ingredients ↑

  1. Heat the olive oil in a saucepan. Add the chopped onion and garlic and cook over a medium heat for 2-3 minutes, until the onion is soft.

  2. Stir in the chopped aubergine, so that it’s coated in the oil (you might have to add some extra oil, because the aubergine will soak this up). Then add the chopped tomato/passata, purée, garlic and sprinkle in the stock cube, and simmer for 10-15 minutes.

  3. Cook the spaghetti following the instructions on the back of the packet.

  4. Serve with the sauce mixed through the spaghetti.

  5. Nutritional information per portion (773g)

  6. Energy 423kcal (1780kJ)

  7. Protein 12.1g Carbohydrate 61.3g (of which sugars) 11.3g Fat, total 12.0g (of which saturates) 2.1g Fibre 7.8g Sodium 0.08g Salt 0.2g Traffic lights per portion (773g)

  8. Fat: Green (low)

  9. Saturated: Green (low)

  10. Sugars: Green (low)

  11. Salt: Green (low)

  12. Allergy information Contains: wheat (gluten). Stock cubes may contain wheat (gluten) and/or celery.


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