Mediterranean Pasta Sauce
Heating mode: Deep fat fryerDownload PDF
Ingredients (8 portions)
| Amount | Measure | Name |
|---|---|---|
| 60.00 | ml | Oil, Sunflower |
| 300.00 | g | Onions, red |
| 2.00 | g | Garlic flakes |
| 30.00 | g | KNORR Lemon Juice 6 x 2L |
| 600.00 | g | Eggplant |
| 1.20 | kg | KNORR Tomato Pronto 6 x 2kg |
| Robertsons Atlantic Sea Salt and Black Pepper to taste | ||
| 60.00 | g | Sugar |
| 800.00 | g | Artichoke heart in can |
| 230.00 | g | Black olives |
| 40.00 | g | Basil, fresh |
Preparation
1. Heat the oil in a large frying pan. Add onion, garlic flakes, lemon juice and cubed eggplant and cook over a low heat for 5-7 minutes.
2. Pour in the Knorr tomato pronto and season with salt and pepper.
3. Add the sugar and bring to boil, stirring. Simmmer for20 minutes.
4. Stir in the artichoke hearts and black olives and cook for 5 minutes.
5. Stir in the shredded basil.
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