Vegan Eggplant Pasta

Method

Preperation

• 1)

  Prepare your eggplants: peel the eggplants (zebra style), dice them into small to medium cubes, sprinkle them with salt then transfer them to a colander.

• 2)

  Place a plate and something heavy on top and leave to drain from the bitter water, about 15-20min.

Directions

• 1)

  Boil the pasta in a large pot of salted boiling water according to al dente cooking time (don’t over cook).

• 2)

  In a large heavy-based pot, heat the olive oil, then sauté the onions until translucent and fragrant.

• 3)

  Next add the garlic, sauté for a couple of minutes before adding the two jars of tomato sauce.

• 4)

  Mix everything together, then simmer on low fire for about 10min.

• 5)

  Meanwhile roast the eggplant cubes in an air fryer (or oven) for 10 to 15min at 180C until cooked and very lightly golden.

• 6)

  Add the eggplants into the pot of tomato sauce.

• 7)

  Stir and cook for another five minutes.

• 8)

  Add the sliced olives, the sliced sun-dried tomatoes and the pesto- if using.

• 9)

  Simmer for another 5min.

• 10)

  Towards the end, add the ready cooked chickpeas, and use some of the pasta cooking water to adjust the thickness of the sauce.

• 11)

  You want it rich but juicy. When ready to serve, make sure that the sauce is piping hot, then simply add to it the pasta, give it a quick stir and serve.