Ingredients (use vegan versions):
- 1/3 eggplant
- 1 ripe plum tomato
- 8-10 black olives
- 1 cup penne (whole wheat or flour)
- fresh garlic cloves or garlic powder
- salt and pepper to taste
- pinch of red pepper flakes (optional)
- olive oil
- lemon (optional)
Directions:
Cut the eggplant into rounds, then 1/2-
inch slices. Toss with salt and
pepper. In a pan, heat olive oil on
high and then toss in the eggplant.
Crush a few cloves of garlic and saute
them with the eggplant, or use a
little garlic powder.
Cook on medium for about 10-15
minutes, or until tender and browned.
(I prefer the eggplant a little
blackened, it lends a smokier taste to
the dish.)
Bring water to a boil for pasta.
Slice the tomato and put it in a
coriander. Submerge the tomato slices
in boiling water for about 10
seconds. Remove and set aside. Pit
and tear the olives.
Boil penne until tender. Remove
eggplant and pasta. Put tomato,
eggplant, pasta, and olives in a bowl
together, tossing with a little olive
oil, pepper, and red pepper flakes.
Squeeze a little lemon juice over the
dish.
Serve immediately, and enjoy!
Serves: 1 large or 2 small
Preparation time: about 20 minutes
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