Vegan Eggplant Pasta
If you miss Bolognese, this meatless eggplant pasta is for you. It's rich, hearty, and loaded with flavor from garlic, chilies, and olives.
Servings: 4
Calories: 497kcal
Ingredients
- 1 large eggplant diced into ½-inch cubes
- salt
- ¼ cup extra virgin olive oil +1 Tablespoon, divided
- salt and pepper to taste
- 5 cloves garlic minced
- ½ teaspoon chili flakes
- ¼ teaspoon dried oregano
- 1-28 ounce can crushed tomatoes
- 1 cup vegetable stock OR water
- ¾ pound long pasta such as spaghetti or linguini (I used gluten-free spaghetti)
- 6 whole fresh basil leaves plus extra chopped, for garnish
- ½ cup pitted Kalamata olives finely chopped
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
- In a large bowl, toss the diced eggplant with a generous sprinkle of sea salt. Let the eggplant sit for 10 minutes to release some of its water. Pour the salted eggplant into a colander and rinse with fresh water. Dry the eggplant pieces as thoroughly as you can with a kitchen towel, and then lay them on the prepared baking sheet.1 large eggplant, salt
- Toss the eggplant with 1 tablespoon of the olive oil and the salt and pepper. Spread the eggplant out into a single layer. Slide the baking sheet into the oven, and roast until the eggplant is tender and has browned slightly, about 20 minutes. Set aside.¼ cup extra virgin olive oil, salt and pepper
- In a large deep skillet, heat the remaining ¼ cup of olive oil over medium heat. Add the garlic, stir, and saute for about 30 seconds or until fragrant. Add the chili flakes and oregano, and stir. Add the tomatoes and vegetable stock to the skillet, and stir to combine. Bring to a boil, uncovered. Lower the heat and simmer the sauce for 30 minutes.¼ cup extra virgin olive oil, 5 cloves garlic, ½ teaspoon chili flakes, ¼ teaspoon dried oregano, 1-28 ounce can crushed tomatoes, 1 cup vegetable stock OR water
- Meanwhile, cook the pasta according to package directions. Drain and set aside.¾ pound long pasta
- Drop the basil leaves into the tomato sauce and submerge the leaves. Cover the sauce and let it continue to cook for 10 more minutes.6 whole fresh basil leaves
- Remove the basil leaves from the sauce, and season it with salt and pepper. Add the roasted eggplant and chopped olives to the sauce, and stir to distribute. Carefully toss the cooked pasta in the sauce. After the noodles are coated in sauce, sprinkle the chopped basil on top. Serve the pasta hot.½ cup pitted Kalamata olives
Notes
Reprinted from The First Mess Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, a Penguin Random House Company. Copyright 2017, Laura Wright
Leftover pasta can be refrigerated in an airtight container for up to 3 days.
Nutrition
Calories: 497kcal | Carbohydrates: 73g | Protein: 12g | Fat: 17g | Saturated Fat: 2g | Sodium: 510mg | Potassium: 466mg | Fiber: 6g | Sugar: 6g | Vitamin A: 325IU | Vitamin C: 3.7mg | Calcium: 44mg | Iron: 1.6mg
