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!