vegan eggplant pasta - Sofia Foodie Recipes

Ingredients

3 oz (85g) fusilloni pasta (or gluten-free pasta)
1/4 medium eggplant (110g), thinly sliced (1/4-inch)
2 tsp extra-virgin olive oil, divided
1/4 shallot, finely chopped
1 garlic clove, minced
1/2 cup (120g) crushed tomatoes
1/2 cup (75g) cherry tomatoes, halved
1 tosp fresh basil, chopped + sprig for garnish
1/4 tsp Italian seasoning
1/8 tsp salt
Pinch of black pepper
Optional: Ricotta salata (or Pecorino/Parmigiano), crumbled

Cooking Instructions

Cook pasta in salted boiling water until al dente. Drain, reserving 2 tbsp pasta water.

Heat 1 tsp olive oil in a skillet over medium. Cook eggplant slices with a pinch of salt, 3-4 min per side, until golden. Set aside.

In same skillet, heat 1 tsp olive oil. Sauté shallot 2 min, add garlic for 30 sec.

Add crushed tomatoes, cherry tomatoes, seasoning, salt, and pepper. Simmer 8-10 min until tomatoes burst. Add pasta water if thick.

Return eggplant to skillet, add pasta, and toss. Stir in basil.
Adjust seasoning.

Serve with cheese (if using) and garnish with basil sprig.

Chef's Note

- Slice eggplant thinly for tender texture.
- Cook eggplant in a single layer to brown.
- Store leftovers in fridge for 2 days; reheat with a splash of water.
Enjoy this quick, flavorful pasta!