Spicy Eggplant Pasta #meatlessMonday

This delicious pasta dish is great for taking in to work for lunches! It’s also a great Meatless Monday choice – between the eggplant and the mushrooms you’ll never miss the meat!  I love this method of cooking the eggplant – it gives great flavor but doesn’t involve too much time. 

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The sauce comes together easily as well, and it smells great while it’s cooking!  The red pepper flakes give a hint of heat without being overwhelming. 

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Spicy Eggplant Pasta

Ingredients

  • 2 medium eggplants
  • 8 ounces baby bellas, sliced
  • Salt
  • 3 tablespoons olive oil, divided
  • Freshly ground black pepper
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • one 14-ounce can diced tomatoes in sauce
  • 1 tablespoon Mediterranean seasoning blend (can use just oregano if you don’t have a blend)
  • 2 teaspoons red pepper flakes, plus extra for finishing
  • ¼ cup fresh, chopped basil, plus extra for finishing
  • 1 pound whole wheat pasta

1. Cut the eggplants crosswise into 1-inch thick slices. Lay the slices on a baking sheet, salt them well on both sides, and set aside for half an hour or so.

2. Preheat the oven to 425° F.

3. Drizzle two tablespoons of olive oil over the eggplant, tossing the slices to coat them. Sprinkle with sea salt and black pepper. Arrange them in a single layer on the baking sheets and roast them until they’re tender and browning, about 20 minutes.

4. While the eggplant roasts, heat remaining tablespoon of the olive oil on low heat in a large saucepan. Add the onions, minced garlic, and mushrooms and sauté them until onions are soft (8 to 10 minutes).

5. Add the tomatoes, Mediterranean seasoning, pepper flakes, and basil. Continue to cook, stirring occasionally, till the sauce has thickened up (approximately 10 to 12 minutes). When the eggplant is ready, remove it from the oven, chop it into 1-inch pieces, and add it to the sauce. Continue to simmer gently on very low heat.

6. Bring a large pot of salted water to boil. Add the pasta and cook until al dente, about 8 minutes. Drain the pasta and gently fold in the sauce. Top the pasta with additional chopped basil and red pepper flakes to taste. Serve.

About April H

My family and I live on the beautiful beaches of the Gulf Coast. We love outdoor adventures, protecting the Earth, cooking great food, and trying new things!
This entry was posted in frugal eats, meatless monday, Recipes, vegan recipe, vegetarian recipe and tagged , , , , . Bookmark the permalink.

3 Responses to Spicy Eggplant Pasta #meatlessMonday

  1. Kristie D. says:

    This sounds yummy!!! I don’t know that I’ve eaten much eggplant. I don’t eat a ton of meat usually. I don’t like to touch raw meat so I never cook it myself. Eww!!! I would leave out the mushrooms. I’ll share the recipe with my husband. kristiedonelson(at)gmail(dot)com Thank you.

  2. Sarah L says:

    I like eggplant in other dishes and I’m sure I’ll like this. Thanks.

  3. Sherri says:

    I am trying to incorporate at least one meatless meal a week, so I will have to give this a try.

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