It’s veggie, it’s vegan, it’s delicious! This pasta dish tickles your taste buds due to the rich spiced-up sauce based on mushed eggplant and tomatoes. Adding zucchini and mushroom makes it an easy and healthy meal.

Preparation time: 25 minutes

What you need:

16oz (500g) penne (or any other pasta)

1 tablespoon oil (use the oil from the dried tomatoes)

4 garlic cloves, minced

1 large onion, chopped

1 teaspoon red pepper flakes (more if you like it spicier)

2 teaspoons paprika powder

½ teaspoon chili powder, more if you like it spicier

1 teaspoon salt

8oz (230g) mushrooms (portobello or white button)

1 large eggplant, peeled and cut into small cubes

2 medium zucchini, halved and sliced (½ in/1 cm)

8 tablespoons tomato sauce

1/3 cup (30g) grated Parmesan (optional)

How to do it:

Cook the penne in salted water according package instructions; drain of water when done.

Heat oil in a large pot over medium heat, add onions and cook until golden, about 3-4 minutes, add garlic and cook for another minute while stirring.

Add ¼ cup (60 ml) water, salt, paprika powder, cumin and chili powder and stir for about 30 seconds.

Add the eggplant in badges and mix them well with the spiced onion, garlic, water mix, close the lid and cook at low heat for about 10 minutes until the eggplant is very soft and nicely soaked with the spices. Taste and add more spices until you like it. Use a masher and mash eggplant. It’s fine if there are some lumps and onion pieces left, it’s nice to keep some texture.

Add the tomato sauce and mix everything well. Add more water if the sauce is too thick.

Add zucchini and mushrooms and mix them well with the eggplant mixture. Simmer over low-to medium heat for 8-10 minutes stirring occasionally and reducing heat if it bubbles too much. It’s done when the zucchini are soft, but not mushy. Taste for salt and pepper

Add pasta to the pot and mix everything carefully.  

Top with parmesan cheese and serve.

Enjoy!