Eggplant, Caramelized Onion, and Tomato Pasta

I don’t think you can really evolve if you keep staying in the same bubble.
You know, like forever living in the same city, hanging out with the same people, being in the same relationship from a young age, having the same job. It’s just not possible. I think new people and new places have such a huge impact on us, that it’s easy to change and grow when you’re exposed to it.

And you simply MUST grow. Staying the same all your life is like eating the same meal every day or watching the same movie every day. It’s BORING. You’re actually regressing if you stay the same. So, grow a pair and switch it up.

Recipe from: Well vegan

The Recipe

Ingredients

1 large eggplant

olive oil

1 onion, peeled and thinly sliced (about 2 cups sliced)

2 cloves garlic, minced

1 handful basil leaves, chiffonade or chopped

1 handful parsley leaves, chopped
salt

1 lb. penne pasta

vinegar

2 cups tomato sauce (You can use store bought or make this one)

red pepper flakes

Instructions

1. Preheat the oven to 400F. Cut the eggplants into cubes, about 3/4 inch, toss with a little olive oil and spread them out in a single layer on a sheet pan. Roast for 25 minutes or until the eggplant is just browned.

2. Start boiling the water for the pasta. When the water is ready, cook the pasta according to the package directions.

3. While the eggplant and pasta are cooking, heat a large sauté pan with the olive oil and onions over medium heat. Sauté the onions until caramelized. If you haven’t caramelized onions before, check out this post. Once they’re nice and brown, add the garlic and cook for just a minute, and then add a splash or two of sherry vinegar to the pan. Add the eggplant, tomato sauce, and a pinch of red pepper flakes. Heat the sauce to simmering. Drain the pasta, add it to the tomato sauce pan, and toss gently. Finally, add the basil and half the parsley to the pan.

4. Serve the pasta with a little sprinkle of the chopped parsley.