Today, I have something a bit different for you guys. I’ve teamed up with fellow food blogger Kathy from Herbs and Spice and Other Things Nice to do a little culinary swap. Instead of sticking with our own recipes, we each sampled from the other’s recipe log, and from my standpoint it was a huge success! The hardest part was deciding what I wanted to make — there were so many delicious looking options! I was really interested in both the Mushroom & Leek Risotto and the Vegetarian Lasagna. However, my husband is not so much into the mushrooms (oh, the sacrifices we make for love!), so I settled on this fantastic eggplant pasta.
Oh my goodness, guys, this was awesome. After days of eating turkey I was absolutely ready for a change, and this hit the ball out of the park! The chili gave a nice heat to the sauce, but it was balanced out by the basil. And grilling the eggplant first made such a difference. I’ve put eggplant into tomato sauce countless times, but this technique really enhanced the flavor. All things considered, this was a hearty and healthy meal, perfect for a lighter option as the rich food of the holidays becomes increasingly abundant. And, with cheese passed at the table instead of in the sauce itself, this is an ideal option for any vegan friends you have in your life.
Thanks again, Kathy, for this great recipe — I’ll definitely be stopping by your blog again for more awesome ideas!
Spicy Eggplant Pasta
- 1 large eggplant, sliced into rounds
- Olive Oil
- 1 red onion, diced
- 1 red chili, finely diced
- 3 cloves garlic, minced
- 1 28 oz can crushed tomatoes
- Handful of fresh basil, torn into strips
- Mozzarella & Ricotta, to serve
- Sear the eggplant rounds in a grill pan until golden, and set aside. Once cool enough to handle, cut the rounds into quarters so they are a more manageable size.
- Meanwhile, sauté the onion and pepper together in olive oil over medium heat, until the onions are softened. Add the garlic and sauté a little longer, until fragrant.
- Stir in tomatoes and a bit of water, and raise heat till it comes to a boil. Lower heat to a simmer, and allow to reduce a bit. After 5 minutes or so, toss in the eggplant and simmer for another 15 minutes.
- When ready to serve, stir in the fresh basil. Serve over pasta with mozzarella and/or ricotta to taste.
This post is part of A Vegan Holiday, a collaboration among vegan and veg-friendly bloggers. Follow along on social media with #AVeganHoliday. Want to learn more or become a contributor? Find out more here or here.