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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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My own version of an Italian friend's pasta. Ingredients:
2 cups uncooked mostaccioli pasta |
1/2 teaspoon garlic granules |
1 medium onion, chopped |
1 tablespoon paprika |
1 cup crushed tomatoes |
1/2 teaspoon oregano |
1/2 teaspoon basil |
1 teaspoon salt |
4 tablespoons extra virgin olive oil |
1 medium eggplant, peeled and cubed |
2 tablespoons breadcrumbs |
2 tablespoons vegan parmesan cheese |
1 teaspoon brown sugar |
Directions:
1. Put your pasta to cook according to package instructions.
2. While it cooks, prepare your eggplant.
3. Saute eggplant in the olive oil until soft, adding 1/2 c. water little by little
4. Then add the pepper,tomato,onion,garlic and all the seasonings.
5. Let it cook until vegetables are soft and you have a nice sauce.
6. When the sauce thickens,drain the pasta and add it to the eggplant, folding it in, mixing well.
7. Add the topping, toss and serve.
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