Vegan Melanzane - Eggplant Pasta Sauce

Ingredients

• 3 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 large eggplants, diced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon sugar
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1 (28-ounce) can diced tomatoes
• 1/2 cup vegan cream cheese
• 1/4 cup vegan Parmesan cheese
• 1/4 cup chopped fresh basil, for garnish

Directions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring often, until the onion is softened and translucent, about 5 minutes.
2. Add the eggplant and cook, stirring often, until the eggplant is softened, about 10 minutes.
3. Add the oregano, basil, sugar, red pepper flakes, and salt and cook, stirring, for 1 minute.
4. Add the diced tomatoes and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, for 10 minutes.
5. Remove the pan from the heat and stir in the cream cheese and Parmesan cheese until melted and combined.
6. Serve the sauce over your favorite cooked pasta, garnished with the chopped fresh basil.

Interesting Facts

• Eggplants are a great source of dietary fiber, vitamins, and minerals.
• This vegan version of the classic Italian eggplant sauce is just as flavorful and delicious as the original!
• It can be served over any type of pasta, from angel hair to rigatoni.