Tuesday, October 7, 2014

Eggplant and Pepper Pasta

Adapted from Redbook

  • 1 1/4 pounds eggplant, diced
  • 1/2 pound mixed sweet peppers, cut into chunks
  • oil
  • 1 box whole grain pasta, cooked according to package directions
  • 1 onion, quartered and sliced
  • 1 package Trader Joe's beef-less ground beef
  • 4-5 tablespoons ketchup
  • 1/2 cup water
  • salt

  • Heat oven to 475 degrees
  • Toss eggpant and pepper with oil and spread on large baking sheet
  • Roast 20 minutes, stirring pieces once or twice until browned and tender
  • Heat oil in large skillet and saute onion until tender
  • Add beef-less ground beef, crumbling with spatula while heating through
  • Combine water and ketchup, stir in and heat through
  • Stir in roasted eggplant and pepper along with cooked, drained pasta
  • Salt to taste