Roasted Eggplant Pasta

This dish is ideal if you’re meal prepping. Cut the veggies and roast your eggplant ahead so you don’t have to stress out when you get home to get dinner done. All you have to do is sauté your veggies, add the pasta sauce and you’re ready for dinner.

Let’s start cooking!

Ingredients

8 oz. cooked pasta

1 bottled store bought pasta sauce

1 eggplant, cut into bite sized pieces and roasted

1 bell pepper, deseed, diced

1 carrot, diced

2 stalks celery, sliced

3 garlic cloves

1 yellow onion, chopped

1 tablespoon Italian seasoning

1 tablespoon honey

1/2 cup Parmesan cheese, more for topping

fresh basil for garnish

salt and pepper to taste

Instructions

1. Heat a pan with oil. Sauté garlic and onion for a minute or until the onion is translucent. Season with salt and pepper, add Italian seasoning, stir to combine. Add the rest of the veggies.

2. Add the vegetable broth, pasta sauce and honey, cover and simmer for 2 minutes or until the veggies are tender. Add the Parmesan cheese and pasta, stir to combine.

3. Add the roasted eggplant, stir to combine. Remove from the heat, sprinkle more Parmesan cheese and garnish with fresh basil.

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