Thursday, October 26, 2017
adapted Ayesha Curry recipe Game Day Pasta
2 tablespoons olive oil
1/2 cup finely diced yellow onion
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!