Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
3267 / 781
Fats (g)
9.8
of which saturated (g)
6.5
Carbohydrates (g)
122
of which sugars (g)
25.2
Fibers (g)
16.4
Proteins (g)
35.1
Salt (g)
1.1
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Fry vegetables
Chop the eggplant and zucchini into cubes. Heat a large pan over a medium-high heat with a drizzle of oil. Once hot, add the eggplant with a pinch of salt and fry for 5 min. Add the zucchini and fry for 5 min further.
Tip!Sprinkle the eggplant cubes with salt and allow them to rest for 20 min in a colander before frying - this will remove excess moisture.
2 Prep
Meanwhile, bring a large pot of salted water to the boil. Peel and finely slice the redonion. Peel and mince the garlic. Roughly chop the sundriedtomatoes.
3 Simmer sauce
Add the onion to the eggplant and zucchini and fry for 3 min. Add the garlic and the tomatopaste. Fry for 1 min further. Add the dried oregano, tomato passata, measuredwater, 0.5 vegetable stockcube, redvinegar and the honey. Mix well, reduce the heat to medium and simmer, covered for 8-10 min further.
4 Boil pasta
Once the water is boiling, add the pasta and cook for 8-10 min until 'al dente' or cooked to your liking. Reserve a cup of pastawater and drain.
5 Add Parmesan
Meanwhile, pick and finely chop the basil leaves. Add the sun-driedtomatoes, half of the basil and half of the grated Parmesan (reserve the rest of both for garnish) to the tomatosauce. Season with salt and pepper.
6 Serve
Add the pasta to the tomatosauce and stir through. If the sauce is too thick add a splash of the reserved pastawater. Divide among bowls. Garnish with a pinch of chilliflakes(spicy!), remaining basil and the grated Parmesan.
Tip!Sensitive to spice? Go easy on the chilli flakes.