Eggplant Pasta Sauce

Pasta is always an easy go to comfort food. And vegan and gluten-free dieters can indulge as well! There are tons of gluten-free pastas on the market now. Rice pasta, being the most popular and least expensive, tastes just like regular pasta. I really think that most people would never be able to taste the difference if they didn't previously know. There are pastas made with other whole grains as well like quinoa, Ancient Harvest makes an excellent quinoa and corn spaghetti. I've even seen a pasta made with amaranth. Be sure to visit a health foods store to find these pastas, although rice pasta is becoming more standard in grocery stores.
The most important part of the pasta though is the sauce and what you put in it! Bianca loves making pasta, with all kinds of pestos, marinaras, and olive oils. Recently we've been experimenting with other types of sauces. She decided to bake an eggplant and puree it with some spices to make a sauce similar to Baba Ganoush, the typical eggplant dip. Everyone at church loved it too!Recipe

1 eggplant
3-4 T olive oil
2 cloves of garlic
All-seasoning
four sun dried tomatoes
1/2 lemon, squeezed

Pre-heat oven to 400 degrees. Cut eggplant into 1'' cubes, toss with oil, crushed garlic and a couple teaspoons seasoning. Bake for 30 minutes. Remove from oven and process in a Cuisinart until well blended. Add lemon and sun-dried tomatoes and blend again. Serve over your choice of pasta!

Very simple but very delicious! It freezes well too if you have leftovers or want to make a large batch and have some for busy nights. Try this out! Look out for another post soon on Cauliflower Pasta Sauce.

Enjoy,
<3 Dani