A uniquely wholesome, satisfying pasta dish ... Softened eggplant is right at home here tossed in a tahini-based sauce, which has a rich, deep sweetness thanks to the roasted capsicum blended through it!
You will need
- 1 medium eggplant, stem removed and cubed (~1-2cm cubes)
- 2 red capsicum, seeded and chopped roughly
- 3 tablespoon olive oil (or sub water)
- 4 serves of pasta, regular or gluten free
- 1 brown onion, chopped finely
- 3 cloves garlic, crushed
- 1/2 cup vegetable stock + extra as needed
- 1/4 cup tahini
- Salt and pepper to taste
- Vegan parmesan to taste (optional)
10 mins to prep
30 mins to cook
Preheat the oven to 180°C.
Toss the eggplant with olive oil and spread on one side of a baking tray. Toss the capsicum with oil and spread on the other side of a baking tray. Bake for 20-30 minutes or until everything is tender. You may need to take the capsicum out first (before it chars) and leave the eggplant in a bit longer to go super soft, so check both separately. Set aside.
Boil a large pot of water and cook the pasta according to its packet instructions. Drain and set aside.
In the same pot, sauté the oil and onion over high heat for 2 minutes or until the onion is slightly softened. Add the garlic and sauté for another minute.
Add the capsicum, stock and tahini to the pot. Use a stick blender or stand blender to puree the mixture until smooth. Season with salt and pepper.
Stir through the pasta and roasted eggplant and heat through.
Divide the pasta onto 4 dishes, top with vegan parmesan if using, and enjoy while hot!