Eggplant and tomato spaghetti

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Step 1

Wash eggplant and cut it into small-medium cubes, spread 1 tsp salt on them and let them be for 10 minutes.

Step 2

Wash medium size tomatoes and cut them into small pieces. After 10 minutes, wash eggplant with water for 2 times. Then squeeze gently water from eggplant.

Step 3

2. In a pan, heat olive oil, add eggplant and stir fry for 5-10 minutes until the cubes get soft and cooked. Set aside for later use. Meanwhile boil a big pot of water, add salt and spaghetti. Save some pasta water.

Step 4

3. In the same pan, add olive oil, cut tomatoes, tomato concentration, rosemary, thyme, salt and pepper, let it simmer for 2-3 minutes.

Step 5

Then add cooked eggplant and cook for 2 minutes. Add cherry tomatoes, 2-3 tbsp pasta water and let it simmer for 2-3 minutes, add 1 tbsp nutritional yeast.

Step 6

When it's cooked, take out the spices. Add basil leaves in the end.

Step 7

4. Add cooked spaghetti in the tomato and eggplant sauce, olive oil, pasta water, vegan cheese, mix well. Serve warm.