Eggplant and Tomato Pasta
Eggplant and Tomato Pasta
Created by:
Admin
Recipe Type: Entree
Cuisine: Italian
Number Servings: 4
Prep Time:
Cook Time:
Total Time:
I love fresh basil and grow it in my herb box along with oregano, french thyme, chives and lemon balm. This recipe makes a delicious vegan pasta sauce which pairs eggplant and tomatoes with fresh basil. Nom nom!
What You Need
- 1 medium eggplant (peeled and cut into ½-inch cubes)
- Coarse ground Kosher salt
- 1 Tablespoon olive oil
- 3 cloves garlic, minced
- 28 ozs diced tomatoes (or peeled and crushed)
- 1-1/2 tsps Agave nectar
- fresh ground black pepper
- 1 tsp garlic salt
- ½ tsp Italian seasoning
- ½ tsp dried basil leaves
- 1 tsp parsley
- ¼ cup fresh basil leaves, torn
- 8 ozs Farfalle bow tie pasta, cooked al dente (check label and make sure its vegan)
How to Do It
- Place eggplant in a colander and season generously with coarse salt. Place a layer of plastic wrap over eggplant and weigh it down (a heavy pot half, a weight plate, or a 1-gallon plastic bag filled with water and tightly sealed). This helps to extract the excess moisture.
- Let weighted eggplant stand for 40 minutes. Rinse salt off the eggplant thoroughly, and pat dry.
- Place the olive oil in a large non-stick skillet over medium-high heat, add eggplant and cook, stirring often, until golden brown on all sides (about 20 minutes).
- Add garlic, tomatoes and their juice to the pan. Stir in the sugar and salt. Simmer until sauce has slightly thickened, about 15-20 minutes or longer depending on how juicy your tomatoes are.
- Taste and adjust seasonings.
- Add the basil, stir, and cook an additional minute. Serve hot over pasta.
Nutrition Information
Calories: 330 Fat: 4.5 Carbohydrates: 63 Sugar: 12 Sodium: 410 Fiber: 9 Protein: 11 Cholesterol: 0
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Category: Veganism and African Americans
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