If your veggie garden is currently spilling over with ripe tomatoes, plump eggplants and fragrant basil then this recipe is for you. In addition, it’s tasty, healthy, and a perfect weeknight meal because of its simplicity. Sometimes simple really is best.
Important to note–
-I use less pasta and more veggies than I list here to make the meal less carb-heavy.
-I use chicken breast pieces in here, but meat is optional in this dish. I actually like it just as much without meat.
-I use a high-fiber pasta like Banza chickpea rigatoni (pictured here). I’ve also used whole wheat many times, but I prefer the chickpea pasta.
Here’s what you need:
1/4 cup extra virgin olive oil
optional: 3/4lb to 1lb chicken or poultry sausage, cooked and cut into chunks
2 medium eggplants, cut into small chunks (I peel the skin off)
1lb whole grain pasta of your choice
6 small or 3 medium tomatoes, cored, seeded and cut into chunks
1 to 2 tsp. thinly sliced garlic
1/2 cup freshly grated Parmesan cheese
Chopped fresh basil
salt and freshly ground pepper
Here’s what you do:
- Bring a pot of salted water to a boil for the pasta. Heat oil in a large skillet over medium high heat. Add the eggplant, sprinkle with salt and pepper to taste, and stir occasionally until tender.
- Add pasta to boiling water and prepare as directed. Add tomatoes and garlic to the eggplant and cook, stirring occasionally until softened, about 10 minutes. Add the meat, if desired.
- Drain and toss cooked pasta with the eggplant sauce and Parmesan. Add additional seasoning if desired and garnish with basil.
