Categories: main, pasta, vegan, vegetarian

Ingredients

• 2 medium eggplants
• 3 large garlic cloves
• 2 cups onion, chopped
• 2 teaspoons olive oil
• 4 cups canned plum tomatoes 800g
• 1 tablespoon dried basil
• 1 500g penne, or similar

Directions

1. Cut the eggplant lengthwise or crosswise into 1 inch thick slices. Lightly salt each slice, stack the slices and set them aside for about 20 min.

2. Preheat oven to 250 deg C.

3. In a large saucepan on low heat, saute the garlic and onions in the oil until the onions are godent. Chop and add the tomatoes to the saucepan. Add the basil and continue to cook.

4. Rinse and dry the eggplant slices, place on baking tray and bake for 15 min. Turn and bake for 15 min more.

5. When eggplant is tender and browned, remove from the oven, cut into strips, and stir into the tomato sauce.

6. Cook the pasta and top with the tomato sauce.

Email to a friend | Print this recipe | Back