Categories: dinner, pasta, vegan

Ingredients

• 1 large eggplant, or two smaller Japanese eggplants
• 2 tablespoon olive oil
• 1/2 onion, chopped
• 2 cloves garlic, chopped
• 1/2 cup fresh basil, chopped
• 1/2 cup fresh parsley, chopped
• 1/2 pound pasta
• Sherry vinegar
• 1 cup diced tomato
• Pinch of red pepper flakes
• Salt

Directions

1. Preheat the oven to 400 degrees. Cut the eggplant in 1/2 inch cubes. Toss them with 1 tablespoon of the olive oil in a large bowl until they are coated. Place them on a roasting pan in a single layer and roast for 25 or until they are soft.

2. Meanwhile, bring a large pot of water to boil. Cook the pasta according to instructions on the box. Drain.

3. Heat a large skillet to medium. Pour in the other 1 tablespoon of the olive oil. Add the onion and saute until they are starting to color. Add the garlic, cook for 30 seconds, and then deglaze the pan with a splash of Sherry vinegar.

4. Dump the eggplant into the skillet along with the diced tomato, red pepper flakes, and basil. Bring the mixture to a simmer then add the pasta. Toss until the pasta is coated. Season with salt and sprinkle with the parsley.

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