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Reverse Your Fatty Liver Eggplant Tomato Pasta Dinner

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Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 Servings

Ingredients
  

  • 1 large eggplant skin on, seeded and cut into small cubes
  • 4 Tbsp Bragg Organic Extra Virgin Olive Oil, separated
  • 1 medium onion minced
  • 2 cloves garlic minced
  • 1 Tbsp fresh basil chopped
  • 1 Tbsp fresh flat leaf parsley chopped
  • 1 lb package high fiber pasta of choice
  • 2 Tbsp apple cider vinegar
  • 2 cup canned tomato sauce
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes

Instructions
 

  • Preheat oven to 400* .
  • Pile the eggplant on a baking sheet and drizzle with 2 Tbsp of the oil. Mix around with your fingertips then spread out.
  • Cook for 25 minutes or until eggplant is lightly browned. Toss halfway through cooking time.
  • Cook the pasta according to the package directions.
  • While the eggplant and pasta is cooking, heat a large frying pan over medium heat.
  • Add the remaining 2 Tbsp oil and onion and cook till browned.
  • Add the garlic and cook for 1 minute.
  • Add the apple cider vinegar, tomato sauce, basil and parsley. Heat to simmer then remove from heat. Set aside.
  • Once pasta and eggplant are done, return the sauce mix pan, back to the stove and turn on medium heat.
  • Add the eggplant to the sauce, and the salt and red pepper flakes. Heat till simmering again.
  • Add drained, hot pasta to a large serving bowl and pour on the sauce. Toss to combine.
  • Garnish with the more fresh basil and parsley if desired, and enjoy!