- 2 tablespoons olive oil
- 3 minced garlic cloves
- 1 and 1/2 pounds coarsely chopped and peeled tomato*
- 1 teaspoon salt
- 1 (1-pound) eggplant
- 1/4 cup thinly sliced fresh basil
- 12 ounces uncooked spaghetti
- 6 ounces Vegan Gourmet mozzarella
2. Add the tomato and salt; cook for 15 to 25 minutes, until the liquid is evaporated.
3. Peel the eggplant and cut into 1/2-inch cubes (you'll have about 4 cups). Add the eggplant to the pan; cover, reduce heat, and cook for 15 minutes, until tender. Stir in the basil and set aside.
4. Meanwhile, cook the pasta in boiling water for 9 minutes; drain. Cut the mozzarella into 1/4-inch cubes, and toss together the pasta, mozzarella, and sauce. This dish will be best served immediately.
The flavors in this pasta are perfect with a glass of (vegan) Italian red wine - bonus points if you can find one from a southern region of Italy, such as Sicily or Calabria.
*To peel the tomatoes, follow these simple steps: score an X in the bottom of each tomato with a sharp knife. Add the tomatoes to a pot of boiling water and cook for 30 seconds to 1 minute - the skins should be just staring to peel back. Immediately transfer to a bowl of ice water to stop the cooking process. Now the skins will slip right off, after which you can core and chop. You should wind up with about 2 cups from 1 and 1/2 pounds tomatoes.
7 servings (1 cup), Calories 329
The spaghetti is perfectly al dente at 9 minutes, and the eggplant and mozzarella are tender little tidbits in each bite. I would like this pasta even better in the summer, in which case I would skip simmering the tomatoes, and just stir chopped pieces in with the basil at the very end.