Vegan Tomato and Eggplant Pasta by Tess Masters

Name: Vegan Tomato and Eggplant Pasta by Tess Masters
Total time: 50 min
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

massel.com

Sauté some eggplant, toss it with some homemade tomato sauce, and you’ve got a winning gluten-free and vegan Massel Tomato and Eggplant Pasta!

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