Vegan Eggplant Pasta

*not ideal for low inflammatory diet*

Eggplants – or aubergines – are high in fiber, contain lots of vitamins and minerals and are also low in calories. So, it’s a perfect addition to add to a plate of pasta.

Having great neighbors is worth so much! Our neighbors have an amazing vegetable garden. They get so many veggies; they share them with us! That’s what I call lucky. So yesterday we got an eggplant and thought of making a delicious vegan pasta dish with an eggplant tomato sauce. It’s easy, it’s quick – perfect for a week-night meal.

We hope you enjoy this simple recipe or it gives you some inspiration for a quick dinner. Have fun cooking it!.

Prep time: 15min, Cooking time: 20min

Serves 3-4 people

Ingredients

1 pack of whole wheat pasta (e.g. 500g Oreccheitte from Rummo)

1 eggplant

400g chopped tomato

100ml whipped cream (soy)

1 onion

1 garlic clove

4 teaspoons dried oregano

1 teaspoon chili flakes

To top everything of you'll need some salt, pepper and vegan parmesan.

How to

1. Chop onions and eggplant

2. Boil water and add some salt

3. Sear onions in a frying pan on medium heat for about 3 minutes.

4. Add eggplant and fry for about another 5 minutes on medium heat

5. Add garlic, oregano, chili flakes, salt and pepper and cook for a few minutes

6. Pour whipped cream into sauce, stir well and try if you like the flavor (add more spices if necessary)

7. Let the sauce simmer on a low temperature for 10 minutes

8. Cook pasta for about 10-12 minutes (check information on package)

9. Mix sauce and pasta

10. Top off with some vegan parmesan

11. Enjoy!

If you’re a pasta fan, check out our favorite pasta recipe: Vegan Cream Cashew Pasta

Bon appetit.