Smoky Eggplant Tomato Pasta

This smoky eggplant tomato pasta is a hearty and flavorful vegan dish that's perfect for a cozy dinner. The roasted eggplant adds a rich, smoky flavor to the tomato sauce, while the herbs and spices create a deliciously aromatic dish. Serve it with your favorite pasta for a satisfying meal that's sure to please.

Ingredients:

• 1 large eggplant, diced
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 can 400g diced tomatoes
• Salt and pepper to taste
• 300g pasta of your choice
• Fresh basil leaves, for garnish

Instructions:

Start by heating the oven up to 400F 200C

On a baking sheet, spread out the diced eggplant

Add 1 tablespoon of olive oil and season with salt and pepper

For 20 to 25 minutes, until soft and lightly browned, roast in an oven that has already been heated

Set the eggplant aside to roast while you heat the rest of the olive oil in a large skillet over medium-low heat

Put in the chopped onion and cook for about 5 minutes, until it gets soft

To the pan, add the smoked paprika, dried oregano, and minced garlic

After two more minutes, the food should smell good

Add the roasted eggplant and diced tomatoes and mix well

Let the flavors blend by simmering the sauce for 10 to 15 minutes

Add pepper and salt to taste

In the meantime, cook the pasta until it's al dente according to the directions on the package

After the pasta is done, drain it and add it to the pan with the sauce

Toss the pasta around until it's covered all over

Hot smoky eggplant tomato pasta should be served with fresh basil leaves on top

Have fun!