CREAMY EGGPLANT PASTA

So I was watching Everyday Italian a few weeks ago and I saw this recipe being made. Now, I don't love eggplant so I was a little skeptical but it was easily made into a vegan recipe so I gave it a try. First of all it's delicious and second of all IT'S SO EASY. This has become my go to week night pasta meal. It's yummy and oh so creamy. I have made a few changes from Giada's recipe so try both.

Ingredients:

1 eggplant, peeled and cubed
1 package small tomatoes (grape or cherry)
4 cloves of garlic
red pepper flakes to taste
olive oil
salt and freshly ground black pepper to taste
1 lb pasta

Directions:

1. Preheat your oven to 400 degrees. Peel and chop your eggplant. Place eggplant, tomatoes and garlic (peeled) onto a baking sheet or baking dish. Drizzle olive oil over veggies. Sprinkle on salt, pepper and red pepper flakes. Toss everything around to make sure it's coated.

2. Bake the veggies for 30-35 min.

3. Meanwhile, boil your pasta so that it finishes around the same time as the veggies do.

4. When the veggies are finished, process them with olive oil until a sauce is made. Here you can add as little or as much oil, salt, pepper & red pepper as you like.

5. Toss the sauce with the pasta and a tablespoon of the cooking water.

Notes:

Giada tosses the finished pasta with Parmesan cheese but I promise you it is delicious without it. The touch of spice really makes the sauce so don't skimp on the red pepper.

I have made this without peeling the eggplant like Giada but I prefer it peeled.

The best part about this dish is that you can get stuff done while dinner cooks. Please try it, you'll LOVE it!

**Image via Everyday Italian**

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*If you have a recipe that you think I should feature in this section, or you want to let me know how yours turned out, please contact me at avie.designs@gmail.com with the subject: blog.recipe