Categories: pasta, vegan

Ingredients

• 1 pound penne or other tube-shaped pasta
• 3 tablespoons olive oil
• 1 onion, halved, thinly sliced
• 3 skinny eggplants, trimmed, sliced crosswise
• 2 zucchini, trimmed, sliced crosswise
• 3 cloves garlic, minced
• 2 teaspoons dried Italian seasoning
• 1 (28-ounce) can fire-roasted diced tomatoes
• 3 tablespoons finely chopped fresh parsley
• Salt and freshly ground black pepper
• Shredded vegan cheese, to taste (optional)

Directions

1. Cook pasta in a large pot of boiling salted water according to package directions. Drain in a colander, reserving about 1/2 cup of the pasta water.

2. Meanwhile, heat oil in a large skillet over medium heat. Add onion, eggplant, and zucchini and cook, stirring often, until vegetables are softened and lightly browned.

3. Add garlic and cook, stirring, for 1 minute. Add Italian seasoning and tomatoes, stirring to combine, and bring to a simmer.

4. Simmer for 10 minutes. Add pasta, stirring to combine, and cook until heated through.

5. Season with salt and pepper and garnish with cheese, if using.

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