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6 Tbsp. olive oil
1/2 tsp. dried chili flakes
2 cloves garlic, finely chopped
1 cup eggplant (aubergine), cut into thin 2-inch-long strips
2 lbs. plum tomatoes, peeled and roughly chopped
1/4 cup tomato paste
1/4 Tbsp. nondairy cream
Salt, to taste
12 oz. orechette pasta, cooked al dente and drained
1/4 cup fresh basil leaves
Some nondairy Parmesan cheese, freshly grated

• Heat the oil and put in the chili flakes, garlic, and eggplant. Stir well and cook for 3 to 4 minutes. Add the chopped tomatoes and the tomato paste, stir well and cook until you get a desired consistency for the sauce. Add the nondairy cream and salt and stir into the sauce along with the cooked pasta.
• Top with fresh basil and grated nondairy Parmesan cheese and serve hot.

Makes 4 servings

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