Meals Matter

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Contributed By: very_ferret
PETA

Ingredients

6 tbsp. Olive oil

1/2 tsp. Dried chili flakes

2 cloves Garlic, finely chopped

1 cup Eggplant (aubergine), cut into thin 2-inch-long strips

2 lbs. Plum tomatoes, peeled and roughly chopped

1/4 cup Tomato paste

1/4 tbsp. Nondairy cream

Salt, to taste

12 oz. Orechette pasta, cooked al dente and drained

1/4 cup Fresh basil leaves

Some nondairy Parmesan cheese, freshly grated

Preparation

• Heat the oil and put in the chili flakes, garlic, and eggplant. Stir well and cook for 3 to 4 minutes. Add the chopped tomatoes and the tomato paste, stir well and cook until you get a desired consistency for the sauce. Add the nondairy cream and salt and stir into the sauce along with the cooked pasta.

• Top with fresh basil and grated nondairy Parmesan cheese and serve hot.

Cook's Notes

I got the inspiration for this deliciously different recipe during a visit to Naples, and have tried to incorporate those flavors here. I have used orechette pasta, but you could also use but pennee or farfalle could also be used.

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