Roasted Eggplant Pomodoro Pasta

Prep Time: 10m | Cook Time: 20m | Servings: 2-3

Ingredients

• 300g eggplant
• 3 tbsp olive oil
• 1/2 tsp salt
• 1 shallot, minced
• 3 garlic cloves, minced
• 1/4 cup white wine
• 1/2 tsp black pepper
• 1/2 tsp chilli flakes, optional
• 1 cup marinara sauce
• 200g pasta penne, use gluten-free if needed
• 1 handful basil, large (to serve)
• 3 tbsp vegan parmesan, to serve

Instructions

1. Chop eggplant into small cubes and toss with 2 tbsp olive oil and a pinch of salt. Air fry at 200ºC for 15-20 minutes until golden and tender. (You can also roast in the oven.)
2. Bring a large pot of water to a boil. Add ½ tbsp of salt. Once boiling, add pasta and cook for ~10 minutes or until al dente. Reserve ½ cup of pasta water before draining.
3. While pasta cooks, heat 1 tbsp olive oil in a separate pan. Add shallot, garlic, chilli, and black pepper. Sauté for about 1 minute until shallots soften.
4. Add white wine and cook for another minute until the alcohol evaporates.
5. Pour in the tomato sauce and add roasted eggplant. Reduce heat and let it simmer, stirring occasionally, until pasta is ready.
6. Add drained pasta to the sauce along with reserved pasta water. Toss to coat and let it simmer for a minute or two until the sauce clings to the pasta.
7. Serve immediately, topped with fresh basil and a generous sprinkle of grated parmesan (or vegan parm if preferred).