Pasta with tuna, grilled eggplant and black olives
7
25
278
Ingredients
Minutes
Calories
Prep
Cook
Servings
5 min
20 min
4
Health Highlights
Fast & Easy: Pasta with tuna, grilled eggplant and black olives
Ingredients
140 gm
Pasta, gluten free, dry
(and low FODMAP; such as brown rice pasta)
1 eggplant
Eggplant
(medium (make sure to stay below 300 g for two persons))
1 can drained
White tuna, canned in oil, drained
(in olive oil (I used about 160 g))
1/2 cup
Black olives
(to taste)
12 tbsp
Tomato puree, canned
(low FODMAP serving size is 2 tbsp)
pinch
Salt and pepper
(to taste)
1/2 tsp, leaves
Basil, dried
(Optional, to taste)
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 puree 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.
