Pasta with Eggplant

Pasta with Eggplant is a delightful vegan Lebanese dish that features perfectly roasted eggplant mingling with al dente pasta and a rich, aromatic tomato sauce. This comforting meal is a celebration of flavors and textures, making it a must-try for pasta lovers.

Ingredients

• Pasta (spaghetti or penne) - 200 grams
• Eggplant (aubergine) - 1 medium, diced
• Olive oil - 3 tablespoons
• Garlic - 3 cloves, minced
• Onion - 1 medium, finely chopped
• Tomato puree - 200 grams
• Fresh basil - 10 grams, chopped
• Salt - to taste
• Black pepper - to taste
• Red chili flakes - 1/2 teaspoon
• Lemon juice - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Spread the diced eggplant on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and black pepper. Roast for 20 minutes until tender and slightly browned.
3. While the eggplant is roasting, boil a pot of salted water and cook the pasta according to package instructions until al dente. Drain and set aside.
4. In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 3-4 minutes.
5. Stir in the tomato puree, red chili flakes, and cooked eggplant. Let it simmer for 5 minutes, allowing the flavors to meld together.
6. Add the drained pasta to the sauce, tossing to combine. Adjust seasoning with more salt and pepper if necessary.
7. Finish with fresh basil and a squeeze of lemon juice before serving.

Nutrition

• Calories: 420
• Protein: 10 g
• Carbs: 72 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from eggplant, which may help reduce inflammation.
• High in fiber, promoting digestive health and satiety.

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