Eggplant tomato pasta

Yummy shell pasta is tossed with bites of roasted eggplants, tofurkey and onions then given a coating of rich garlic tomato sauce. Simple, easy & delicious! 

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You will need:

Preparation

1

Cook the vegetables: Bring water (1 liter, 2 liter, 3 liter) to a boil in a large pot for the shell pasta. Wash and clean all produce.  

Turn on the oven to 425F. Cut the eggplant(s) in small 1 cm dices. Slice the onion in 1/2 to 1 cm slices. On a lined baking sheet, place the eggplant and onion. Coat with oil (1/2 tsp, 1 tsp, 1 1/2 tsp), salt (1/4 tsp, 1/2 tsp, 3/4 tsp) and pepper (1/8 tbs, 1/4 tbs, 1/2 tsp). Cook the vegetables in the oven about 15 minutes or until slightly golden and cooked through. Crumble the spiced tofurkey with your hands and evenly spread on the baking sheet with the eggplant. Bake an additional 5 to 10 minutes. 

2

Cook the pasta: While the vegetables are cooking and the water is boiling, add the shell pasta and cook for about 10 minutes – or until desired texture.  Strain the pasta in a colander and place them back in the pot.

Gluten free: Add the gluten free pasta  to boiling water. Cook about 8 minutes or until desired texture. Strain through a colander, rinse and add back to the pot.

3

Cook the garlic: Mince the garlic. In a pan on medium heat, add oil (1/2 tsp, 1 tsp, 1 1/2 tsp) Add the garlic to the pan. Cook about 1 minute until fragrant.

4

Assemble the sauce:  Add the tomato sauce mix to the garlic. Bring to a boil. 

Note: If the sauce seems too thick, add water 1 tbsp at a time until desired consistency.

5

Assemble: Add the sauce to the pasta and combine. Serve and garnish with red pepper flakes as desired. 

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

Shell pasta

180 gr

360 gr

540 gr

Diced tomato sauce

1 1/2 cup

3 cups

4 1/2 cups

spiced tofurky

170 gr

340 gr

510 gr

onion

1 small

1 medium

1 large

eggplant

3 small

1 medium

1 large

garlic

3 cloves

6 cloves

9 cloves

crushed red pepper flakes

1/8 tsp

1/4 tsp

1/2 tsp

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Health Fact

Regina Naturopathic

Dr. Craig Herrington Naturopath

EGGPLANT
Eggplants, along with tomatoes, bell peppers and potatoes, belong to the nightshade family of vegetables. Contrary to internet folklore, consumption of these vegetables is linked to lower rates of inflammation.

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietitian

GET COOKING
Get those kids in the kitchen! Little ones as young as two years old can help with meal prep. When kids help prepare food, they may be more likely to try the same food at the table. 

MAKING THIS RECIPE WITH KIDS ? 
Children are significantly more likely to try new foods when they helped prepare it. Let the child help complete these steps:

  • Assemble the sauce
  • Assemble

Tags

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information