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!
Tried this recipe?Let us know how it was!