Ingredients (use vegan versions):
- 1 lb of penne
- 1 medium eggplant diced
- 1 tomato diced
- 3 cloves of garlic minced
- fresh basil
- 16 oz can of crushed tomatoes
- splash of balsamic vinegar
- splash of vegan red wine
- oregano, salt, pepper, & any other mix of Italian seasonings (to taste)
- olive oil
Directions:
Cook the pasta according to package directions.
Meanwhile saute the garlic in the olive oil
(1 tbsp). When soft, add the eggplant, and
more oil if needed.
Add the fresh tomatoes, and basil (about 1/2
cup shredded basil). Mix together well, and
add crushed tomatoes to the mixture. Add
the balsamic vinegar and vegan red wine along
with the seasonings.
By now the pasta should be ready. Drain
well and add the pasta to the eggplant
mixture. Stir well, transfer to serving bowl,
and enjoy!
Serves: 4
Preparation time: 30 min.
This entry was posted
on Tuesday, September 16th, 2008 at 12:00 pm and is filed under Pasta.
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