Pasta with eggplant tomato sauce

Simple and vegan, and soooo good.

Put oil (I use rice bran) in pan, add pieces of garlic
When the garlic is brownish add sliced piecec of eggplant (I don't remove the skin)
Let it fry a bit
Add tomato paste and tomato sauce (just plain one: tomato and salt, called passata in Italian)
Add some herbs if you want to (I use freeze dried garlic/basil/onion/bell pepper)

Now you can remove the garlic or leave it. You can also mince the garlic instead of using bigger pieces. As to the quantities, depends on how much sauce versus eggplant you want. When the eggplant is done, the sauce is ready.
Pasta, use what ever you like best.

I also add oil on my plate as the eggplant absorbs the oil plus garlic taste which is the whole idea As I don't get fat, I indulge on the oil.

Best desert after must be something with chocolate. Maybe just a piece of it or mousse.

Enjoy!

Sounds delish...... a reply to: QueenofWeird

a reply to: EnigmaAgent

And red wine to help the eggplant find its way to my belly

a reply to: QueenofWeird

I love eggplant. so yummy.

Fresh garlic and basil and onions. Perfecto!