Eggplant Pasta Dish
INGREDIENTS:
2 tbsp olive oil (optional)
1 onion (chopped)
2 eggplants (medium size, cut in small cubes)
1 jar (25 oz) tomato purée
1/4 - 1/2 cup olives (your choice: green, black or a mix)
2 tbsp capers
16 oz pasta (e.g. penne, fusili, farfalle)
1 tsp vegetable broth powder
2 tsp dried basil
1 tsp garlic powder
1 tsp dried chili flakes
Tip:
Top your pasta dish with some sunflower seed parmesan
1 cup sunflower seeds
4-6 tbsp nutritional yeast
1/2 tsp garlic powder
1/2 tsp salt (I used pink salt)
Blend all ingredients in a high speed blender until well combined (about 1 min.)
STEPS:
1. In a big frying pan, add olive oil (or sauté with water, if you cook oil free), chopped onion and eggplant. Stir and sauté for about 10 min on medium to high heat.
2. Add all spices besides vegetable broth to pan. Stir in for 1 min.
3. Add tomato purée, olives, capers, vegetable broth powder. Let simmer on low heat for 15-20 min.
4. Cook your pasta of choice as instructed on label.
5. Mix pasta with sauce and serve with some sunflower seed parmesan.
COOKING TIME:
40 min.
