Thursday, October 26, 2017

Eggplant Pasta

Eggplant is a nice way to switch up normal pasta sauce -- it's light, flavorful and loaded with vitamin B, potassium, folate and vitamin K.

Eggplant Pasta
adapted Ayesha Curry recipe Game Day Pasta

2            tablespoons olive oil
1/2         cup finely diced yellow onion
              Kosher Salt
 Freshly ground pepper
4            garlic cloves, minced
1            globe eggplant, cut into cubes (about 6 cups)
1 & 1/2            cups red wine (I used veggie stock)
2            bay leaves
2            teaspoons tomato paste (I used a bit more)
1            can whole tomatoes, crushed with a spoon or your hands, including liquid
              Pinch of dried thyme
2            teaspoons dark brown sugar
1            lb. spaghetti or penne
2            cups packed spinach leaves (I used more and cut baby spinach small)
            handful of fresh basil leaves, chopped
            ****I added homemade vegan Parmesan
            ****I added vegan smoked  provolone cheese and let it melt
            ****I added a pinch of red pepper flakes

Heat the oil in a large skillet or dutch oven over medium heat.  Add the onion, season with salt and pepper and cook until softened, about 3 minutes.  Add the garlic and cook for 1 more minute.

Add the eggplant an season with salt and pepper.  Cook, stirring often, until the eggplant begins to soften, about 3 minutes.  Add the wine  (or veggie broth) and bay leaves, increase the heat to medium-high, and cook until the wine/stock has reduced by half, about 5 minutes.

Stir in the tomato paste and cook for 30 seconds.  Pour in the tomatoes and season with the thyme, brown sugar and 1 teaspoon kosher salt.  Cook, simmering gently over medium-low heat, until the tomatoes have thickened enough to lightly coat the back of a spoon, about 5 minutes.  Be sure to crush the tomatoes with a wooden spoon if any large chunks remain.  Fish out the bay leaves.

***I added red pepper flakes, vegan parmesan cheese and vegan provolone.  Stirred till blended in and vegan cheese melted.

Make noodles according to package directions.

Pour sauce over noodles and enjoy!

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