Vegan Eggplant Pasta

Vegan Eggplant Pasta is a hearty and flavorful dish featuring roasted eggplant, garlic, and a rich tomato sauce, perfectly tossed with al dente pasta. This comforting meal is not only delicious but also packed with nutrients and plant-based goodness.

Ingredients

• Pasta (spaghetti or penne) - 150 grams
• Eggplant - 1 medium (about 250 grams)
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Canned crushed tomatoes - 400 grams
• Fresh basil - 10 leaves, chopped
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Nutritional yeast - 2 tablespoons (optional, for a cheesy flavor)

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the eggplant into 1-inch cubes and place them in a bowl. Drizzle with 1 tablespoon of olive oil, and sprinkle with salt and black pepper. Toss to coat evenly.
3. Spread the eggplant cubes on a baking sheet lined with parchment paper and roast in the preheated oven for 20 minutes, or until golden and tender.
4. While the eggplant is roasting, cook the pasta according to package instructions until al dente. Drain and set aside.
5. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
6. Pour in the crushed tomatoes, and bring to a simmer. Add the roasted eggplant and chopped basil, and let it cook for 5 minutes, allowing the flavors to combine.
7. Add the cooked pasta to the skillet, tossing to coat the pasta in the sauce. If desired, sprinkle with nutritional yeast for added flavor.
8. Serve immediately, garnished with additional basil if desired.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 75 g
• Fiber: 10 g
• Sugar: 7 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Packed with antioxidants from eggplant and tomatoes, supporting overall health.

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