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Prep time
10 minutes
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Cook time
40 minutes
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Serves
4
Author Notes
An easy and healthy vegan weeknight dinner, divine during the summer when eggplants are in season —Elina
Ingredients
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1
Large eggplant
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400 grams
Short pasta (penne and fusilli work great)
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800 grams
(28 oz) Canned diced tomatoes
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3
Garlic cloves
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5 tablespoons
Olive oil (plus extra to drizzle)
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2 pinches
Salt
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1/2 to 1 teaspoons
Red pepper flakes
Directions
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Wash and chop the eggplant into 2 to 3 cm dice (about an inch), sauté with olive oil in a big pot on medium heat
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When it begins to sizzle, add a splash of water, reduce the heat, and cover it with a lid to let it steam for 5 minutes, stirring every once in a while to prevent sticking
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Mince the garlic and add it to the pot, sauté for a minute and add the diced tomatoes, salt, and red pepper flakes. Cover with the lid and let it simmer on low/medium heat for about 40 minutes, stirring occasionally
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Boil a pot of salted water and cook the pasta according to package instructions. Drain and add the pasta to the sauce, drizzle with olive oil and stir to combine. Garnish with fresh basil if you have it
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