Vegan Eggplant Pasta - Petites Choses

Name: Vegan Eggplant Pasta - Petites Choses
Ingredients: 2 medium red onions, thinly sliced; 4 large garlic cloves, crushed; 2 organic large eggplants; 2 jars of tomato sauce, ideally organic with basil (about 600gr in total); 1/4 cup sun-dried tomatoes in oil, chopped; 1/2 cup of black, pitted and sliced olives; 2 to 3 tsp zaatar or regular pesto (optional); 500 g penne pasta boiled, just al dente (reserve about 1/4 of the pasta cooking water); 1/4 cup pasta water (if needed to adjust consistency); 1/2 cup boiled chickpeas (optional); 2 tbsp olive oil

petites-choses.com

Super easy and flavorful vegan eggplant pasta with sun-dried tomatoes and olives. You won’t believe it doesn’t contain cheese!

View full recipe on petites-choses.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at petites-choses.com.

Share this recipe:

Ingredients

2 medium red onions, thinly sliced
4 large garlic cloves, crushed
2 organic large eggplants
2 jars of tomato sauce, ideally organic with basil (about 600gr in total)
1/4 cup sun-dried tomatoes in oil, chopped
1/2 cup of black, pitted and sliced olives
2 to 3 tsp zaatar or regular pesto (optional)
500 g penne pasta boiled, just al dente (reserve about 1/4 of the pasta cooking water)
1/4 cup pasta water (if needed to adjust consistency)
1/2 cup boiled chickpeas (optional)
2 tbsp olive oil