Red Lentil Eggplant Bolognese with Fusilli
Ingredients
- 1 lb fusilli pasta
- 2 cups cooked red lentils
- 1/2 eggplant
- 3 baby bell peppers, small dice
- 1/2 yellow onion, small dice
- 3 cloves garlic
- 1 tbsp Italian seasoning
- 1 can crushed tomatoes
- salt to taste
- pepper to taste
- red pepper flakes to taste
Sides
- 1 head broccoli
- 8 oz mushrooms
- 2 cups spinach
Preparation
Preheat oven to 400 degrees.
Cut eggplant in half, give it a crosshatch pattern, salt it, and roast on a lightly oiled sheet pan for 20 minutes.
Once cooked, peel the skin and chop eggplant into small pieces, and reserve.
Meanwhile, put on pasta water to boil.
In a large wok or saucepan, sauté garlic and onions until toasty and browning for 5-8 minutes, then add bell peppers, eggplant, and Italian seasoning, and cook for 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 the pasta and top with crushed red pepper.
Serve with oven roasted broccoli, sautéed garlicky mushrooms, and spinach.
Side
Roast broccoli in the oven at 400 degrees for 15-20 minutes until tender
Sauté mushrooms and spinach with garlic until softened