Ingredients
Scale
- 140 g gluten-free pasta
- 1 medium eggplant (make sure to stay below 300 g for two persons)
- 1 can of tuna in olive oil (I used about 160 g)
- Black olives, to taste
- 200 ml tomato passata
- Pepper and salt
- Optional: dried basil
Instructions
- Cut the eggplant into slices and the slices into three strips.
- Bring a pan with water to boil and cook the pasta according to the instructions on the package.
- Heat some olive oil in a (grill)pan. Grill the slices of eggplant until they are cooked on both sides. Sprinkle salt and pepper on top. If you used a grill pan, you can better put the eggplant into a deeper pan now because you are going to make the sauce now. That is not so convenient in a grill pan.
- Drain the tuna and add those together with the tomato passata to the eggplant. Heat for a few minutes and season with pepper, salt and optionally basil.
- Slice the olives into slices and add them to the pasta sauce. Turn off the heat.
- Drain the pasta and stir it into the pasta sauce. Serve immediately.
- Cook Time: 20 mins
Nutrition
- Serving Size: 1
- Calories: 514
- Fat: 14
- Carbohydrates: 68
- Fiber: 5
- Protein: 30