The Vegan Eggplant Tomato Pasta is a tasty and flavorful dish. This dish has 390 calories and 8 grams of fiber in each serving. Takes 45 minutes to prepare this dish. It contains pasta, eggplant, tomatoes, onion, garlic, olive oil, basil, seasoning, parsley, and nutritional yeast. Preparing this dish is very easy as the steps given are clear. We may pair this meal with tomato cucumber salad, roasted broccoli, marinated artichokes, lemon herb salad, grilled zucchini, roasted bell peppers, cooked spinach, or vegan parmesan. Store this Vegan Eggplant Tomato Pasta in the container for four days.
STATS:
- Total time: 45 minutes
- Serving size: 1½ cups
- Cooking time: 30 minutes
- Diet: Vegan
- Cuisine: Italian
- Serving: 4
- Calories: 390 kcal
- Preparation time: 15 minutes
- Course: Main
EQUIPMENT:
- Large pot
- Knife
- Wooden spoon
- Measuring spoons
- Large skillet Colander
- Cutting board
- Serving bowls
- Measuring cups
INGREDIENTS:
- Quarter tsp black pepper
- 8 oz pasta
- One medium diced eggplant
- 2 cups diced fresh tomatoes
- 1 small diced onion
- Half tsp red pepper flakes
- 1 cup canned crushed tomatoes
- 3 minced garlic cloves
- 1½ tbsp olive oil
- One tsp dried oregano
- 1 tsp dried basil
- Half cup reserved pasta water
- 2 tbsp chopped basil
- 1 tbsp chopped parsley
- Half tsp salt
- 1 tbsp nutritional yeast
INGREDIENT NOTES:
PASTA:
- This is the base of the dish that makes the meal filling. It makes the dish satisfying and delicious. You may use whole-wheat pasta for more fiber in the recipe.
EGGPLANT:
- It gives hearty texture and a rich vegetable taste to the pasta. Eggplant gets soft when we cook it and absorbs the tomato sauce well. You may use mushrooms as an alternative.
OLIVE OIL:
- Olive oil cooks the vegetables nicely and gives a richer texture to the eggplant. It carries the tastes of the herbs and garlic. Avocado oil is great to use as a replacement.
OREGANO:
- It gives a classic Italian-style herb taste to the meal. Oregano works well with tomato and eggplant as well. You may use Italian seasoning as a substitute.
PASTA WATER:
- We reserve some water before draining the pasta to use later in the recipe. This reserved water makes the smooth consistency of the soup. You may use vegetable broth as another option.
INSTRUCTIONS:
- First, boil the salted water in the pot then as per package guidelines, cook the pasta.
- Store half a cup of pasta water and drain the noodles properly.
- Dice the eggplant and tomatoes, then chop the onion and garlic.
- Heat olive oil on moderate flame in the skillet to cook onion for four minutes.
- Cook the eggplant for 9 minutes, then stir in seasoning for 60 seconds.
- Add fresh tomatoes and crushed tomatoes, and simmer the ingredients for 12 minutes over medium-low heat.
- Include the cooked pasta in the skillet then toss all the ingredients.
- Then add reserved pasta water at a time to thin the sauce.
- Stir in herbs and nutritional yeast, then adjust the seasoning.
- Lastly, garnish the dish with fresh basil on top and serve.
SERVING SUGGESTIONS:
BREADS:
- Vegan Garlic Bread
- Whole-Grain Bread
- Rosemary Focaccia
- Crusty Italian Bread
SALADS:
- Italian Green Salad
- Tomato Cucumber Salad
- Arugula Salad
- Lemon Herb Salad
VEGETABLES:
- Roasted Broccoli
- Garlic Green Beans
- Grilled Zucchini
- Roasted Bell Peppers
SIDE DISHES:
- Lemon Steamed Vegetables
- Marinated Artichokes
- Roasted Cherry Tomatoes
- Sautéed Spinach
TOPPINGS:
- Fresh Basil
- Vegan Parmesan
- Nutritional Yeast
- Red Pepper Flakes
TIPS:
- Cut the vegetables into equal pieces so they cook evenly and give better texture to the sauce.
- Do not cook the pasta too much, as it also cooks when we mix it with the hot sauce.
- Keep some pasta water before draining to make the sauce thick.
- To absorbs the taste well, simmer the sauce for a few extra minutes.
STORAGE INFORMATION:
FRIDGE:
- Include the cooled pasta in the container and store for four days.
FREEZER:
- Freeze the pasta in the container for three months.
FAQs:
Can we prepare this dish without oil?
- You may cook the onion and eggplant with a little water to make the oil-free pasta.
What is a good to use instead of an eggplant?
- You may use zucchini, mushrooms, or bell peppers as per your preference.
Can I only include canned tomatoes in the dish?
- Yes, you may add canned crushed tomatoes instead of fresh tomatoes.
How to make this pasta spicy?
- You may add red pepper flakes or fresh chili to get the spicy version.
NUTRITIONAL INFORMATION:
Net carbs: 59 g
Iron: 3.5 mg
Sodium: 520 mg
Total carbs: 67 g
Calories: 390 kcal
Vitamin A: 1,850 IU
Calcium: 65 mg
Fiber: 8 g
Potassium: 720 mg
Protein: 13 g
