Spicy Eggplant Pasta

Certain vegetables go a little further than others in creating that “meaty” texture in vegan recipes. Mushrooms, root vegetables, and legumes are all brilliant in this department. But in my opinion, eggplant is extra special, because it contributes meatiness without weighing a dish down the way an overload of beans or lentils sometimes can. It’s versatile, nutritious, and it absorbs flavors easily, so it’s a perfect choice for spicy, bold dishes. This pasta recipe showcases all of eggplant’s most magical properties. Roasting the eggplant brings out its natural sweetness and tenderness, while combining it with a savory tomato sauce gives it a chance to soak up all of the garlic, oregano, and spicy red pepper flakes, a delight in texture and flavor. The dish is hearty, satisfying, and easy to whip up—even on a weeknight, as you roast the eggplant while you cook the sauce. You'll find yourself making it again and again whenever you have fresh eggplant from the farmers' market. It's as crowd-pleasing as it is vegetarian-friendly, and your guests will love it. If eggplant’s not for you, you can substitute roasted or sautéed mushrooms and mix them into the sauce in step 3. Lentils would also be a nice addition, as would roasted zucchini in the summer. Feel free to experiment with whatever you have an abundance of and let us know how it goes. Like many pasta dishes, this one welcomes a little creative interpretation, and we can't wait to see what you come up with too.

Great

% Daily Values based on a 2,000 calorie diet

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