Spaghetti with Eggplant and Peppers

Impressive as a vegan holiday dinner but easy enough to make any day of the week, this beautiful pasta dish boasts tender, golden eggplant, vine-ripe tomatoes, and gorgeous red bell pepper.
Impressive as a vegan holiday dinner but easy enough to make any day of the week, this beautiful pasta dish boasts tender, golden eggplant, vine-ripe tomatoes, and gorgeous red bell pepper.

Spaghetti with Eggplant and Peppers

Serves 8

Ingredients:

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  • 1 pound spaghetti
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  • 5 tablespoons extra-virgin olive oil
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  • 1 onion, diced
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  • 2 medium eggplants, cut into 1/2-inch cubes
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  • 1 red bell pepper, seeded, cut into strips
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  • 6 vine-ripened tomatoes, quartered
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  • 3 cloves garlic, minced
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  • Pinch of red pepper flakes
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  • 1 tablespoon minced fresh sage
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  • 2 teaspoons minced fresh rosemary
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  • 1/2 cup dry red wine
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  • Shaved Parmesan, for vegetarians

Directions:

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  1. Cook spaghetti in a large pot of salted boiling water according to package directions.
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  3. Meanwhile, heat oil in a large skillet over medium heat. Add onion, eggplant, and pepper. Generously season with salt and pepper. Cook, stirring occasionally, until eggplant is tender and golden, about 10 minutes.
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  5. Add tomatoes, garlic, red pepper flakes, sage, and rosemary. Cook, stirring often, for 1 minute.
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  7. Add wine and use a wooden spoon to scrape any browned bits off the bottom of the pan. Simmer for 5 minutes.
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  9. Curl spaghetti onto serving plates. Top with eggplant mixture and shaved Parmesan, if using.

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