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Eggplant Penne

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Eggplant Penne

Eggplant Penne
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First of all, let’s enjoy the fact that this recipe is as simple as it gets. Pasta should be that way! Simple and delicious. Not too many ingredients or steps, lots of flavor and post-meal happiness. Pasta, eggplant, tomatoes, spinach, onion and garlic, and olive oil. Nothing more!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Author: Toni @plantbasedonabudget

Ingredients

  • 15-20 ounces Penne Pasta
  • 10 ounces Eggplant cut into 1/4 inch pieces
  • 5 ounces Red Peppers cut into 1/4 inch pieces
  • 1 Onion
  • 1 clove Garlic
  • 1 handful Baby Spinach
  • 10 ounces Tomato Sauce
  • to taste Salt
  • to taste Pepper
  • to taste Sugar
  • Chili Flakes optional

Instructions

  • Cook the pasta according to the instructions on the package (usually about 10 to 12 minutes).
  • Meanwhile, in a hot pan, start by frying the onions and garlic in some olive oil. In 2 to 3 minutes you can add to the pan the eggplant and peppers. Season with salt and pepper and let them cook for 5 minutes.
  • Now add the tomato sauce and some sugar to balance the acidity.
  • Let it simmer for 3 to 4 minutes and add the spinach.
  • Now the pasta should be ready – drain it and put it in the sauce straight away. Take it off the heat and serve!

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