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Pasta with Eggplant




Source of Recipe


I made it up






Recipe Introduction


serves 1
If I had kale powder I would have added a tbs of that. You could also serve this with a lovely side of green salad or steamed greens





List of Ingredients



• 1/2 onion, chopped (large dice)
  
• 1/2 eggplant cut in large dice
  
• 2 garlic cloves finely chopped
  
• 1 tsp vegie stock powder
  
• 1 tin crushed tomatoes
  
• 1/2 tsp or more chili flakes
  
• 3 tbs olive oil (more if you like it oily)
  
• fresh or dried basil (optional)
  
• pasta (I used blackbean spaghetti which is expensive but very yum)
  






Instructions



1. Heat oil. Add in onion and stir one minute. Add garlic and eggplant. Stir.
   
2. Scatter in stock powder, chili flakes and herbs if using. Stir well. Add tin tomatoes
   
3. Wash out the tomato tin with about a 1/3 tin of water which you add to the sauce. Once it is boiling turn it down to a slow simmer for at least 10 minutes (keep an eye on the eggplant, once it is as tender as you like it it is ready. At this point add the kale powder if using)
   
4. Boil a lot of hot salted water and when boiling add in half a pack of blackbean pasta. Cook for a very short time (just maybe two minutes) until the texture softens. Drain and mix through the sauce.
   
5. Serve immediately or put in containers for a work lunch