Pasta with Eggplant Marinara Sauce
Once in a while “I love me some pasta” so simple. You can prep your eggplant and roast it ahead of time. Make sure to buy tomato sauce without added sugar, but you can certainly make your own marinara sauce and just add the roasted eggplant. Don’t peel the eggplant – roast it with the skin on, the skin gives it more texture and flavor. Let’s get cookin’
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Recipe
Ingredients
- large eggplant, skin on and cut into cubes
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 2 Roma tomatoes, diced
- 4 tablespoons olive oil, divided
- 2 teaspoons 21 seasoning salute
- 1 teaspoon dried basil
- 1 teaspoon oregano
- 1 15 oz. tomato sauce, no sugar added
- 2 tablespoons tomato paste
- salt and pepper to taste
- 3 cups whole grain fusilli cooked pasta,
- a handful of parsley, for garnish
Instructions
- Heat the oven to 365 degrees, line a baking sheet pan with parchment paper, add the eggplant, season with salt and pepper, drizzle with 2 tablespoons olive oil. Make sure the eggplant is well coated with seasonings and oil. Bake for 20-30 minutes or until tender.
- Heat a pan with the remaining oil. Saute garlic and onion, add the tomatoes, stir to mix well. Add the seasonings: dried basil, 21 seasoning salute, oregano, salt, and black pepper, stir to combine. Add the tomato paste and tomato sauce, simmer for a minute, then add the eggplant, simmer for another 2-3 minutes.
- Add the pasta, stir to mix until well heated. Garnish with parsley.
Tip: I used brown rice pasta. Cook the pasta the same time you cook your sauce because when cooking the pasta first – you’ll have to set it aside and they tend to get dry and sticky when cooled.
Check out “Let’s Eat” (summer flavors) dinner made simple
