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Vegan Pasta with Roast Eggplant and No-Cook Fresh Tomato Sauce

Tuesday, September 05, 2017


We are beyond enchanted with farmers markets and the rows of beautifully presented fresh vegetables.Today's simple and clean vegan recipe is a tribute to all the back yard gardeners, and to all of the immigrate field workers who labor hard to provide most of the nutrient-dense fresh, frozen and canned vegetables and fruits enjoyed in our country.


Roast eggplant, and zucchini if desired


4 to 6 cups peeled (diced fairly large) eggplant

slices of yellow zucchini, if desired for additional color

olive oil for coating 

salt and pepper


Directions


Toss diced eggplant and zucchini with enough olive oil to lightly coat.


Place eggplant (and zucchini squash?) on one or two large cookie sheets in single layers. 


Roast for 20 to 25 minutes, or until lightly browned. 


Fresh uncooked tomato sauce


Although we are major fans of San Marzano Italian canned tomatoes,​ they don't began to compare to the mouthwatering exquisite taste of uncooked crushed garlic, lemon and fresh basil flavored vegan tomato sauce made from vine-ripened heirloom or other back yard or farmer's market tomatoes, which are plentiful right now.     


3 or 4 large tomatoes, heirloom preferred, sliced in half

1/4 to 1/2 cup chiffonade basil, fresh

1 or 2 lemons juiced, and to taste

3 or 4 medium to large garlic cloves, crushed and minced

1 tablespoon coarse ground salt, or to taste

black pepper to taste

red pepper flakes to taste


Using a box grater over a bowl, grate the tomatoes down to the skin, discarding the skin as you go. Add the lemon, basil, and garlic and stir to combine. Add the salt, a little at a time, tasting as you go.


Add the roasted vegetables and let the entire mixture sit for at least one hour before serving.


During this time cook pasta separately (from scratch or a box). Place the lightly drained hot pasta into a bowl, drizzle with a bit of olive oil and add the uncooked room temperature sauce and vegetables to taste and serve. Add a bit of pasta water if necessary.


Non-vegans may want to add a bit of grated good quality Parmesan cheese, although we did not find it necessary, given the layers of fresh ingredient intensity.  


Eggplant nutritional value


Eggplant is part of the nightshade (solanaceae) family. It includes polyphenols, antioxidants, anthocyanins, fiber, potassium, vitamins C, B6, folate and K. 


Enjoy and eat well. 


Ellen Troyer with David Amess and the Biosyntrx staff