This cozy dish is traditionally served with pasta, so making it for your family is easy- simply serve the delicious eggplant and tomato sauce over zoodles or spaghetti squash for you, and traditional pasta for others. Add some seared shrimp or grilled chicken and you have a satisfying meal!
To make this weeknight friendly, roast a spaghetti squash over the weekend and shred and store in a glass container with a paper towel to drain. Make the sauce in advance and store up to one week in the fridge.
½ c fresh basil, roughly chopped, plus extra for garnish
½ tsp red pepper flakes
Violife vegan feta, if desired
Spaghetti squash or zoodles
Directions
Preheat oven to 475F. Wash and cube eggplant and toss with 1 tsp salt and 3 tbsp EVOO. Spread in a single layer on a parchment lined baking sheet and roast until browned and tender, about 20-30 min. Stir halfway through
While eggplant roasts head 2 tbsp EVOO over medium high on a skillet. Add the minced garlic and ½ tsp red pepper flakes. and cook until fragrant (less than 1 min).
Add tomatoes and ½ tsp salt and cover. Cook until tomatoes begin to release liquid and break down, stirring occasionally. Add vinegar and cook until mixture fully breaks down into sauce, about 8 min.
Add roast eggplant to tomato mixture and stir to combine. Add chopped basil and stir to combine.
Serve overtop of warm spaghetti squash or zoodles. Top with extra basil, red pepper flakes and Violife vegan feta, if desired.
