Eggplant, spinach and tomato pasta sauce

Eggplant, spinach and tomato pasta sauce

  • 400g pasta, e.g., spirals
  • 30 ml oil
  • 1 eggplant, sliced into small cubes 2 handfuls of spinach
  • 400g can of crushed tomatoes
  • 2 cloves garlic, peeled and chopped
  • Salt and pepper, to taste


Cook pasta following the packet instructions, drain and keep hot.
Heat oil in frying pan.
Add eggplant and cook, stirring over a high heat for 6-8 minutes or until soft.
Add can of tomatoes, garlic, and spinach. Season with salt and pepper. Cook, stirring regularly for 2-3 minutes.
Divide pasta between heated bowls.
Spoon sauce over the pasta.

    Recipe adapted from

    Back to blog