Vegan Tomato and Eggplant Pasta by Tess Masters - Massel

Ingredients

• 2 medium eggplants cut into ½-inch cubes
• 2 1/2 teaspoons natural salt plus more to taste
• 1/3 cup (80ml) extra-virgin olive oil
• 1 cup (150g) diced yellow onion
• 2 teaspoons minced garlic (2 cloves)
• 1/2 teaspoon natural salt plus more to taste
• 1 cup (240ml) Massel vegetable or chicken-flavored broth
• 1 (28-ounce/794g) can diced tomatoes with their juices
• 1/4 cup (22g) chopped sun-dried tomatoes (soft or packed in oil and patted dry)
• 2 tablespoons tomato paste
• 1/2 cup (25g) firmly packed finely chopped basil leaves
• 1/8 teaspoon red pepper flakes
• 1/8 teaspoon freshly ground black pepper to taste
• 1 teaspoon pure maple syrup
• 1 (1 lb/454g) pack gluten-free penne or regular whole-wheat pasta tubes