Saturday, July 29, 2017

Pasta Bake with Eggplant and Fennel


Adapted from Chatalaine

INGREDIENTS:
  • 2-3 Tofurky Italian Sausages, quartered lengthwise and sliced
  • 1 teaspoon oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 eggplant, peeled and cut into 1/2 inch cubes
  • 1 tablespoon sugar
  • 1 fennel bulb, diced
  • 1 red pepper, chopped
  • 28 ounce can diced tomatoes with juice
  • 1 cup vegetarian chick'n broth
  • 1 teaspoon dried basil
  • 1 teaspoon chili flakes
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 1/2 cups small uncooked pasta
METHOD:
  • Heat oil in large pot, add sausage, onion and garlic and saute 10 minutes
  • Stir in eggplant and sugar; cook 5 minutes stirring often 
  • Add fennel, tomatoes with juice, broth and spices; bring to boil
  • Stir in pasta
  • Transfer to baking dish
  • Bake, covered, at 350 for 15 minutes
  • Stir and bake an additional 15 minutes until pasta is cooked

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