- 1 medium sized eggplant
- 60ml olive oil
- 1 large onion, diced
- 2 cloves garlic, finely chopped
- 1 tin (400g) peeled tomatoes, drained (juice reserved) and chopped
- Handful of grape tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon red wine (optional)
Fry the onion garlic and eggplant, add in the other ingredients and stir through cooked pasta
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