Aum Aum

5.0 (1 reviews)
Print

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

Get PETA Updates

Stay up to date on the latest vegan trends and get breaking animal rights news delivered straight to your inbox!

By submitting this form, you are agreeing to our collection, storage, use, and disclosure of your personal info in accordance with our privacy policy as well as to receiving e-mails from us.

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind