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.