I love a delicious bowl of hearty, comforting, flavor bursting pasta. This recipe is just that. It's easy to make and even easier to eat.
Ingredients 1 eggplant, peeled and cubed 1/2 large carrot, chopped 1 stalk celery, chopped 1/2 onion, chopped 4 tbsp tomato paste 1 1/2 cup veg stock 1 tsp ground mushroom, optional (I ground dried mushrooms, for flavor) 1/2 tsp dried basil 1 tsp onion powder 1 tsp garlic powder 1/4 tsp oregano 1/2 tsp sugar 2 tbsp coconut oil Salt and pepper to taste
Instructions Heat oil at medium high heat in a large skillet or sauce pan. Add in carrot, onion, and celery and cook until the onion is slightly translucent. Sprinkle a pinch of salt and pepper, to bring out flavor. Add in vegetable stock, spices, and tomato paste and mix well. Add salt and pepper to taste if needed.
Add in the cubed eggplant, and combine well with sauce.
Lower heat to a simmer, cover and cook for 1 hour. Stir occasionally to prevent sticking.
Serve over a nice bed of fettucine or your favorite pasta, sprinkle with nutritional yeast and ENJOY!