Simple Homemade Eggplant Mushroom Pasta Sauce
Ingredients
- 1 large eggplant, cubed
- 2 tsp minced garlic
- handful mushrooms, chopped
- 1 tbsp tomato paste
- 1 can diced tomatoes
- 1 tbsp soy sauce
- 1 tsp apple cider vinegar
- spices: oregano, thyme, chili powder, smoked paprika, salt and pepper
- quinoa and yellow lentil spaghetti (gluten-free)
Preparation
Throw the chopped eggplant in a large pan over medium heat and cook for 5 minutes until half soft.
Add in the mushrooms and garlic, cooking until all soft. If it starts to stick to the pan, deglaze with a splash of water.
Add can of tomatoes and tomato paste, bring to low heat to simmer for 5-10 more minutes until reduced to a thick sauce.
Meanwhile, cook the pasta. Here I used this gluten-free lentil spaghetti for some extra protein!
Season with Italian spices, adding apple cider vinegar for acidity (or lemon juice) and secret ingredient: soy sauce for depth of flavor.
Tips
Options: would be great with arugula stirred in, or even some beef-less crumbles or chickpeas for more protein!
