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Eggplant and Tomato Pasta

| 02/03/2014 | Reply
Eggplant and Tomato Pasta
 
Created by:
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
  1. 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.
  2. Let weighted eggplant stand for 40 minutes. Rinse salt off the eggplant thoroughly, and pat dry.
  3. 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).
  4. 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.
  5. Taste and adjust seasonings.
  6. 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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