June 21st, 2007
|01:14 pm - fresh vegan pasta with eggplant|
ziti pasta (or anything of similiar shape)
1/2-3/4 cup of eggplant
1 whole tomato
3 cloves of garlic
1 large shallot
basil (italian or thai)
red hot peppers (dried, fresh or red chili sauce)
1.) chop up your eggplant into 1/2" cubes and saute on low/medium heat in olive oil with a little salt. the eggplant will suck up the olive so be sure to use plenty. (the eggplant will spit out the oil again but don't worry about draining that)
2.) get your pasta water on.
3.) roughly chop garlic and shallots. cut your tomato in half and slice it in 1/4" slices and then cut those slices into thirds. put your tomato in a bowl so that the juices don't go to waste. and then chop up a good amount of fresh basil.
4.) once your eggplant starts to slightly brown, add the garlic and shallots and turn it to lower heat so that the garlic will be tender, not burnt.
5.) immediately cook your pasta, it usually takes about 10-12 minutes for this shape to cook. make enough for 2 people.
6.) after about 5 mins, turn up the heat in your pan and add your tomatoes. the tomatoes with mix with the extra olive oil to create a nice sauce. add your red chili sauce, some more salt, and 1 tsp or so of sugar. let is all cook together while your pasta cooking.
7.) when your pasta has about 1 minute left, toss in your fresh basil.
8.) add your cooked pasta to the sauce, toss it around and let it cook for another minute or two and then plate.
* i just made this for the first time this week and it turned out amazing. it tastes really fresh and it's all vegetarian/vegan. though you could add some cheese on top if you'd like. this should be enough to serve 2 people.
DIFFICULTY LEVEL : 2/5