Mixed Veggie Rotini in a Chunky Eggplant-Tomato Sauce
- Prep Time: 5
- Cook Time: 45
- Total Time: 50
- Yield: 6 1x
- Diet: Vegetarian
Description
Smoky eggplants are bathed in silky tomatoes and topped with hints of basil and olive oil to create delicious and satisfying flavors. It’s one of those plates of food where my toddler can see and feel the veggies but doesn’t object to them. And that’s always a good feeling.
Ingredients
For the Sauce:
2 cups eggplants, peeled and med. diced into squares
1 cup tomatoes, fine diced
1/2 cup tomato sauce
2 garlic cloves, sliced fine (roughly 1 tbsp.)
3/4 to 1 cup water
3/4–1 tsp. salt
1/2 tsp. pepper
1/4 cup basil leaves, roughly torn
2 tbsp. olive oil
For the Pasta
2 cups mixed veggie or rainbow rotini (8 oz.)
1 tbsp. salt (for the water)
For Garnishing:
1/8 cup grated parmesan, per serving (optional for vegans)
Red pepper flakes, to taste (optional for kids)
Instructions
- Add 1 tbsp. salt to boiling water. Cook the rotini as per package instructions, except take it off the heat 2 mins. before the prescribed time. Drain, reserve the pasta water and set aside.
- Add 1 tbsp. olive oil to a deep bottomed pan and heat on med. for 2 mins. Add the garlic and saute for 30 secs.
- Add the eggplant, 3/4 tsp. salt and 1/2 tsp. pepper. Cook for 5-7 mins. till the eggplant softens. Add a little water if eggplant starts sticking to the pan.
- Add the tomatoes, 1/2 cup tomato sauce and cook for another 5 mins.
- Add 1 cup water and cook for 20-25 mins. until the sauce is reduced to a chunky consistency.
- Mash the eggplants and tomatoes with a hand masher.
- Taste and adjust for seasoning. I added 1/4 tsp. more salt.
- Garnish with the basil and 1 tbsp. olive oil to give the sauce a nice fragrance.
- Spoon the pasta, 1/2 the sauce and 1/4 cup of the pasta water into a pan.
- Cover and cook on med.-high for 2 mins.
- Sprinkle parmesan and red pepper flakes (optional for kids) and serve!
Notes
- I prefer to use tomato puree (Mutti brand) or strained tomatoes (Pomi brand) to regular tomato sauce because I find these sauces don’t have that tinned, citrussy taste that regular tomato sauce can sometimes have. But I also realize that the regular tomato sauce is more readily available. So if using the latter and you find the taste a little lemony or tinny, then just add 1/2 tsp. sugar. This generally evens out that acidic taste.
- Category: Lunch
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 286
- Sugar: 5.2
- Sodium: 498
- Fat: 1.6
- Carbohydrates: 60.4
- Fiber: 4.4
- Protein: 10.3
- Cholesterol: 0
Keywords: pasta, rotini, mixed veggie rotini, rotini eggplant tomato sauce, pasta tomato sauce, tomato sauce, eggplant tomato sauce, italian, italian pasta, italian tomato sauce, eggplant sauce, vegetarian pasta, vegetarian sauce, vegean pasta, vegan sauce, italian sauce, italian tomato sauce
Eating With Your Eyes:
Recent Comments