Red Lentil and Eggplant Bolognese with Fusilli, Roasted Broccoli, Garlicky Mushrooms and Spinach in Crushed Red Pepper Flakes
Ingredients
- 1 lb fusilli pasta
- 2 cups red or any lentil cooked
- 1/2 roasted eggplant skinned and chopped
- 3 baby bell peppers small dice
- 1/2 yellow onion small dice
- 3 cloves garlic
- 1 tbsp italian seasoning
- 1 can crushed tomatoes
- salt
- pepper and red pepper flakes to taste
Preparation
Preheat oven to 400
Cut eggplant in half and give it a crosshatch pattern, salt and roast on lightly oiled sheet pan for 20 minutes
Once cooked peel skin and chop eggplant into small pieces, they will be gloriously mushy. reserve
Meanwhile put on pasta water to boil
In a large wok or saucepan, sauté garlic and onions until toasty and browning 5-8 mins then add bell peppers, eggplant and italian seasoning and cook 5 minutes
Add crushed tomatoes, 1 cup water, and cooked lentils and bring to a boil
Lower heat and simmer until pasta is ready then toss in and top with crushed red pepper
Serve with oven roasted broccoli, sautéed garlicky mushrooms and spinach