Pasta with Eggplant & Tomatoes - Community Servings

Name: Pasta with Eggplant & Tomatoes - Community Servings
Ingredients: 1 pound whole wheat pasta (we use spaghetti or linguine, but feel free to use whatever variety you like); 2 tbsp. + ½ tsp. salt; 4 tbsp. olive oil; 2 medium eggplants, cut into 1” cubes (leave peel on for nutrients and texture); 5 cloves garlic, finely chopped; 1/2 teaspoon crushed red pepper flakes (optional); 3 cups chopped tomatoes or 1 28-ounce can of diced tomatoes; 1/2 cup grated parmesan cheese, plus more for serving; 1/2 cup chopped fresh basil; Black pepper to taste; Balsamic vinegar (optional)

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This recipe captures everything we love about the transition from summer to fall: savoring final produce of the summer while cozying up to heartier dishes.

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Ingredients

1 pound whole wheat pasta (we use spaghetti or linguine, but feel free to use whatever variety you like)
2 tbsp. + ½ tsp. salt
4 tbsp. olive oil
2 medium eggplants, cut into 1” cubes (leave peel on for nutrients and texture)
5 cloves garlic, finely chopped
1/2 teaspoon crushed red pepper flakes (optional)
3 cups chopped tomatoes or 1 28-ounce can of diced tomatoes
1/2 cup grated parmesan cheese, plus more for serving
1/2 cup chopped fresh basil
Black pepper to taste
Balsamic vinegar (optional)