Quick Vegan Eggplant Pasta

This quick and easy vegan eggplant pasta is a comforting and nutritious dish that is perfect for weeknight dinners. Made with simple ingredients, this recipe combines the rich flavors of roasted eggplant with garlic, tomatoes, and herbs. The creamy texture of the sauce pairs perfectly with the al dente pasta. Whether you are a vegan or just looking for a flavorful plant-based meal, this dish will impress your taste buds.

Ingredients

• 1 large eggplant
• 3 cloves of garlic, minced
• 1 can (14 oz) diced tomatoes
• 1/2 cup vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• 8 oz pasta of your choice
• Fresh basil leaves for garnish

Directions

1. Preheat the oven to 400°F (200°C).
2. Slice the eggplant into 1/2-inch thick rounds. Sprinkle salt on both sides of the eggplant slices and let them sit for 10 minutes.
3. Meanwhile, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
4. Rinse the eggplant slices and pat them dry with a paper towel. Place them on a baking sheet lined with parchment paper. Bake for 20 minutes, flipping halfway through.
5. Remove the eggplant from the oven and cut the slices into smaller pieces.
6. Add the diced tomatoes, vegetable broth, dried oregano, and dried basil to the skillet with garlic. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally.
7. While the sauce is simmering, cook the pasta according to the package instructions until al dente. Drain the pasta and set aside.
8. Add the roasted eggplant to the skillet with the tomato sauce. Season with salt and pepper to taste. Cook for an additional 5 minutes to allow the flavors to combine.
9. Serve the eggplant sauce over the cooked pasta. Garnish with fresh basil leaves.
10. Enjoy your delicious vegan eggplant pasta!

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