Short Pasta Tossed With Grilled Eggplant-tomato Sauce
HELPFUL HINT: I am of two minds when it comes to vegan cheeses. On the one hand, I love real cheese so have no qualms about cheating once a week with the real thing; so many vegan cheeses are an amalgam of fillers that they’re ultimately not that healthy. Look for vegan cheeses produced probiotically and based on cashews as opposed to those made with added starches from potatoes and/or rice and hydrogenated oils, such as coconut oil.
Ingredients
- 2 large eggplants trimmed and cut lengthwise into ¼-inch thick slices
- ½ cup extra virgin Greek olive oil plus 4 Tbsp for the pasta
- Greek sea salt and freshly ground black pepper
- ½ pound 230 g whole wheat, protein-based, or regular ziti, rigatoni, pennes or other short pasta
- 2 garlic cloves finely chopped
- 3 large tomatoes seeded and cut into ½-inch (1¼-cm) cubes (with skins)
- ¼ cup flat-leaf parsley finely chopped
- ½ cup regular or cashew-based vegan parmesan optional or fresh ricotta (also optional)
Instructions
- Pre-heat the broiler. In a large bowl toss the eggplant with a half cup of olive oil, salt and pepper. Place eggplant slices on a shallow pan about 8 inches from the heat source and broil for about 8 minutes total or until soft and lightly charred. Turn them once or twice as they cook. Remove, cool slightly, and cut into ½-inch (1¼-cm) pieces.
- Bring a large pot of salted water to a rolling boil (you can do this on the grill) and cook the pasta until al dente. Drain and toss with 2 tablespoons of olive oil.
- While the water is boiling for the pasta, make the sauce: Heat 2 tablespoons of olive oil in a large skillet and sauté the garlic for 1 minute. Add the tomatoes and cook over medium heat for about 6 to 7 minutes. Add the eggplant pieces. Season to taste with salt and pepper and gently stir in the parsley.
- Transfer the pasta to a serving bowl and toss with the sauce and cheese, if using. Adjust seasoning with a little pepper and serve.
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