Eggplant and Caramelized-Onion Pasta
There’s magic in pasta. You know it. I know it – But we also know there’s guilt in pasta with meat, but with this guilt-free and delicious eggplant recipe which makes a tasty substitute for meat.
- 500 grams (any pasta you like)
- 1/2 cup olive oil
- 3 garlic clove, minced
- 3 cups finely diced tomatoes
- 1/4 cup minced fresh cilantro or parsley
- 1/2 cup caramelized onion ( click link- recipe for caramelized onion )
- 1/2 teaspoon salt
- 1 tablespoon of sugar
- 2 teaspoons soy sauce
- 2 medium eggplants
- 2 medium carrots
- 1/2 cup grated cheese – (any cheese you like)
Cook pasta in boiling water until just tender, about 6 minutes or according to package directions. Set aside.
Meanwhile in a medium saucepan set over medium heat, add a teaspoon of olive oil. When the oil is hot, add the minced garlic and cook until softened, about 1 minute. Pour in the tomatoes, along with the cilantro, parsley, pinch of sea salt, sugar and soy sauce. Bring the sauce to a gentle boil and allow to cook for about 10 minutes while you make the rest of the dish.
Using a vegetable peeler, peel thin ribbons of carrots, lengthwise, and slice the eggplant into medium size cubes.
Heat a tablespoon of olive oil in a medium pan over medium heat. Add the cooked pasta, sliced eggplants and carrots and a little salt, then add caramelized onion, Cook for about 1-2 minutes, depending on how crunchy you like the eggplant and carrot to be. Divide the pasta among the plates. Spoon sauce over each bed of pasta and garnish with grated cheese.