Ingredients
- 2 medium eggplants cut in cubes
- 1 tbsp sea salt
- 2 tbsp olive oil
- 1 large onion peeled, chopped
- 3 cloves garlic peeled and chopped
- 1/2 tsp cayenne pepper
- 1 tsp chilli flakes optional
- 1 tsp ground oregano
- 1 tsp smoked paprika
- 1 can diced tomatoes
- 2 tbsp tomato paste
- black pepper to taste
- 1 pack gluten-free pasta e.g. spaghetti
- fresh basil leaves for garnish
- vegan parmesan for garnish (optional)
- sesame seeds for garnish
Instructions
- Spread eggplant cubes on baking paper in a baking tray and sprinkle them with sea salt. Set them aside for 5 minutes. Then soak excess liquid with a kitchen paper.
- Place the tray with eggplant in the oven and roast it for 5 minutes.
- Meanwhile, heat 1 tbsp olive oil in a saucepan and add onion and garlic. Sauteé for 2 minutes, then add cayenne pepper, oregano, smoked paprika, and chili flakes, if using. Mix and cook for 1 minute.
- Add roasted eggplant, canned tomatoes and tomato paste. Cook for another 5 minutes. Add pepper to taste.
- In another saucepan bring water to boil, add salt and your gluten-free pasta. Cook according to package instructions. Usually about10-12 minutes. Then drain and rinse.
- Divide into bowls and garnish with fresh basil leaves, sesame seeds, and vegan parmesan.
- Enjoy!