Eggplant, zucchini and olives, slowly cooked in a rich and juicy tomato sauce, until they almost melt away. (pasta not included)

Research shows plant diversity in the diet is one of the most important predictors of both microbiome and general health. We should all be aiming to eat AT LEAST 30 different plant foods per week. This dish alone provides 8 different plants foods (onion, garlic, eggplant, zucchini, carrot, celery, olives and tomatoes). All you need to do is cook your favourite pasta (we are loving the pulse pastas right now), heat this delicious nutritious sauce, throw in some protein of choice and maybe a side salad if you are feeling super fancy, sit back and enjoy!

Ingredients: Tomato passata (25%), diced tomatoes (15%), eggplant (15%), zucchini (15%), water (9%), carrot (8%), onion (7%), celery, garlic, kalamata olives, extra virgin olive oil, red wine vinegar, GF tamari (soybeans, rice, water, salt), vegetable stock (salt, corn flour, sugar, extra virgin olive oil, parsley, turmeric, celery, tomato, onion, garlic, pepper, nutmeg), bay leaves, salt, pepper. Contains soybeans.