My friend Jill arrived for a sleep over with a bag full of ingredients fresh from the farmer’s market in Union Square. What a pleasure to have someone cook up a big meal for us. My son says this dish is super yummy and so that is now it’s official name!
Serves 6 to 8
3 small eggplants *
3 big tomatoes
1 cup marinara sauce (homemade or store bought)
2 tablespoons olive oil
2 tablespoons nutritional yeast (nooch)
2 teaspoons crushed red pepper flakes.
Salt, to taste
1 lb. gluten free pasta
Peel and dice the eggplant. Place into a big bowl of water with a teaspoon sea salt. Set aside.
Dice the onions. Heat about 2 tablespoons of olive oil in a big pan that has a cover. Add the onions and cook until softening.
Dice up the tomatoes and add to the pan with the onions. Cook them down for a few minutes until they break apart.
Drain the water from the eggplant and add the eggplant to the pan. Toss around and add a cup of marinara sauce, the nooch, and the crushed red pepper flakes. Add a pinch of salt and mix well. Cover and cook until the eggplant is soft. Taste and adjust the seasonings and add more marinara if you desire.
Cook the pasta until al dente.
When the pasta is done, drain and add to the eggplant sauce. Mix well and enjoy!