Penne With Eggplant-Tomato Sauce
Author: 
Recipe type: Lunch-Dinner
Cuisine: Italian, Vegan, Vegetarian, Gluten Free, Dairy Free
Prep time: 
Cook time: 
Total time: 
Serves: 2-4 servings
 
This hearty, healthy, saucy and kinda chunky Vegetarian pasta dish comes together in a cinch. The flavors come together so well in such a sort amount of time; the sauce itself can be done in under 20 minutes.
Ingredients
  • FOR EGGPLANT-TOMATO SAUCE
  • ===========================
  • 1 28 oz. can of SAN MARZANO whole peeled tomatoes [ substitute with another varierty if not avaialble]
  • 3 cups chopped eggplant (1" cubes) [one medium sized eggplant, unpeeled]
  • 1 cup sweet onion (chopped)
  • ¼ cup cup fresh basil, chopped
  • 1 tablespoon garlic, minced
  • 1 tablespoon ketchup
  • ¼ cup extra virgin olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon chilli flakes
  • ½ teaspoon cayenne (optional)
  • 1.4 teaspoon black pepper, freshly ground
  • reserved pasta water ( to thinout the sauce if needed)
  • kosher salt, to taste
  • few springs of fresh basil, for garnish
  • FOR PENNE PASTA
  • ================
  • 1 cup penne (or pasta of your choice)
  • 4 quarts or 16 cups of water, for boiling
  • kosher salt, to taste
Method
  1. Boil water in a large pot and cook the penne according to the directions on the package or al dente.
  2. Start the sauce at the same time. On medium-high heat, heat up a large pan with ¼ cup extra virgin olive oil. Do not over heat the oil.
  3. Add chopped onion and minced garlic to the hot oil and sauté for 2 mins.
  4. Add the spices – oregano, chili flakes, cayenne, black pepper and stir around until they release aroma. [about 1 min]
  5. Add in canned tomatoes, chopped fresh basil leaves and ketchup and start breaking your tomatoes with help of the wooden spoon. Opt for pureed tomatoes if you prefer more saucy-er sauce! Cook this mixture for about 3 mins or so.
  6. After the tomatoes have broken down, add chopped eggplant cubes along with ¼ teaspoon of kosher salt. The salt will help bring out the liquid from the eggplant and break it down a bit. Continue stirring and breaking down bigger pieces with the spoon. Stir it around until the eggplant begins to break down and soften, cover and cook for about 5 mins.
  7. Taste and adjust salt and pepper and simmer more for 10-15 mins, add in reserved pasta water if the sauce is too thick for your preference.
  8. Mix in cooked penne pasta and serve hot! Garnish with extra springs of fresh basil, sprinkle grated Parmesan cheese or some nutritional yeast seasoning (vegan) for extra cheesy flavor!
My Notes
Use gluten free pasta to make this dish gluten free.

Leave out cayenne to go easy on the heat, the chili flakes should be enough or leave out both if you do not favor heat.

The leftovers lasts for a day or two in the fridge in a covered glass container.

To freeze this sauce, let the sauce cool completely. Pour into to freezer-safe containers or heavy-duty freezer bags for upto 2 months.
Recipe by at https://www.urbancilantro.com/penne-eggplant-tomato-sauce/