The aroma of fried eggplant and spicy tomato sauce fills the kitchen even before the penne is done. The eggplant becomes soft and creamy, the sauce rich and slightly sweet, and together they create a dish that feels like a warm embrace. A handful of fresh basil adds a touch of freshness and an Italian flair, without requiring much effort.
This pasta is made entirely from plant-based ingredients, so it contains no regular milk, cream, or cheese. That makes it a great option if you’re avoiding cow’s milk or prefer to have a lactose-free day. Be sure to check the label on the diced tomatoes and herb mix to make sure there are no hidden dairy ingredients.
Preparation
Step 1: Cook the pasta
Bring a large pot of water with a pinch of salt to a boil and cook the penne al dente according to the package instructions. Drain and set aside for a moment with a small splash of olive oil to prevent it from sticking.
Step 2: Cook the eggplant
Heat olive oil in a skillet and gently fry the eggplant cubes until they are tender and golden brown. Stir occasionally so they brown evenly. Don't let them brown too much, or they'll become dry.
Step 3: Make the sauce
In a separate pan, sauté the onion and garlic briefly until the onion is translucent. Add the diced tomatoes and oregano, and let the sauce simmer gently for 10 to 15 minutes until it thickens slightly.
Step 4: Mix everything together
Stir the fried eggplant into the tomato sauce and season with salt and pepper. Let it simmer together for a few more minutes so the flavors blend well.
Step 5: Serve
Stir the penne into the sauce until everything is well coated. Serve immediately with fresh basil on top for a refreshing touch.
Nutritional values per person
- 🥦 Vegetables: 180 g
- 🍝 Carbohydrates: 56 g
- 💪 Protein: 12 g
- 🥑 Grease: 11 g
- 🌾 Fiber: 7 g
- 🧂 Salt: 1.0 g
- 🔥 Energy: 490 kcal
Tips & label
Add some chili to the sauce for a spicy version.
Serve with a fresh green salad or sprinkle some toasted pine nuts on top.
Use diced tomatoes without added cream or cheese, and check seasoning mixes for traces of dairy.
Store leftovers in the refrigerator for up to two days, and gently reheat them in a pan with a splash of water.
Cut the eggplant into small cubes so it cooks faster and becomes nice and tender.
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