Spaghetti with Eggplant and Peppers

Impressive as a vegan holiday dinner but easy enough to make any day of the week, this beautiful pasta dish boasts tender, golden eggplant, vine-ripe tomatoes, and gorgeous red bell pepper.
Impressive as a vegan holiday dinner but easy enough to make any day of the week, this beautiful pasta dish boasts tender, golden eggplant, vine-ripe tomatoes, and gorgeous red bell pepper.

Spaghetti with Eggplant and Peppers

Serves 8

Ingredients:

t
• 1 pound spaghetti

t

• 5 tablespoons extra-virgin olive oil

t

• 1 onion, diced

t

• 2 medium eggplants, cut into 1/2-inch cubes

t

• 1 red bell pepper, seeded, cut into strips

t

• 6 vine-ripened tomatoes, quartered

t

• 3 cloves garlic, minced

t

• Pinch of red pepper flakes

t

• 1 tablespoon minced fresh sage

t

• 2 teaspoons minced fresh rosemary

t

• 1/2 cup dry red wine

t

• Shaved Parmesan, for vegetarians

Directions:

t
1. Cook spaghetti in a large pot of salted boiling water according to package directions.

t

2. Meanwhile, heat oil in a large skillet over medium heat. Add onion, eggplant, and pepper. Generously season with salt and pepper. Cook, stirring occasionally, until eggplant is tender and golden, about 10 minutes.

t

3. Add tomatoes, garlic, red pepper flakes, sage, and rosemary. Cook, stirring often, for 1 minute.

t

4. Add wine and use a wooden spoon to scrape any browned bits off the bottom of the pan. Simmer for 5 minutes.

t

5. Curl spaghetti onto serving plates. Top with eggplant mixture and shaved Parmesan, if using.

More delish vegan dinner recipes!