Kathryn Lovett's Blog-My Vegan Journey

Penne with Eggplant

Penne with Eggplant

4 tbsp olive oil
1 eggplant, chopped
3 cloves garlic
1 28 oz can of crushed tomatoes
1 small onion, chopped
½ cup portabella mushrooms, sliced
¼ cup olives
½ tsp dried oregano
½ tsp dried basil
½ tsp salt
¼ tsp pepper
¼ tsp crushed red pepper

Heat oven to 425 degrees. Put eggplant and garlic on a cookie sheet or other shallow pan. Drizzle eggplant and garlic with 2 tbsp olive oil. Toss lightly to distribute oil. Season with salt and pepper to taste. Roast in oven for 20 minutes.
Cook pasta according to directions on package, drain and set aside.
In a large skillet, heat 2 tbsp olive oil. Add onion and saute approximately 5 minutes or until softened. Add mushrooms and saute approximately 2 minutes or until soft. Add tomatoes, olives, oregano, basil, salt, pepper, crushed red pepper. Bring to a simmer, cover and simmer for 15 minutes. Add roasted vegetables, cover and simmer for another 15 minutes. Serve over pasta.

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