1/4 cup Extra virgin olive oil 1 small eggplant, diced, soaked in salted water for at least 1 hour 2 cloves garlic Crushed red chili flakes to taste 2 cups diced or pureed tomatoes Sea salt 2-3 stems fresh basil, leaves removed shredded 8 ounces penne or rigatoni

Eggplant drained

Eggplant in 1/4 cup oil

1 pt home canned tomatoes & 6 cloves garlic

Veggiecraft Farms Penne

Package details

1/4 tsp each turmeric & black pepper

1/2 cup packed fresh basil

Place 3-4 tablespoons extra virgin olive oil in a deep skillet. Drain the eggplant, rinse it well and pat dry with a towel. Place the eggplant in the oil and turn heat to medium. As the eggplant heats and fries, stir often until the eggplant wilts and is shiny with oil. Add garlic, red pepper flakes, and tomatoes. Cover and bring to a boil. Reduce heat and simmer about 20 minutes. ONLY if using fresh tomatoes, season lightly with salt and simmer 5-7 minutes more. While the sauce simmers, bring a pot of salted water to the boil (enough to just cover the pasta). Drop the pasta in the water and cook al dente, 6-7 minutes. Drain well, but do not rinse. To serve, toss the pasta with the sauce and garnish with fresh basil.

Nutrition info per 1 cup, made with home canned tomatoes and Veggiecraft pasta:
Calories: 231 Carb: 31 Protein: 9 Fat: 9 Sodium: 197 Fiber: 4