2 cups eggplant cubed
1 onion, roughly chopped
3 cups tomatoes, roughly chopped – I used heirlooms but cherry or any other version will work as well
3 large or 4 medium cloves of garlic
¼ cup olive oil
1 tsp. salt
½ tsp. pepper
2 tsp. Italian seasoning
2 cups non-dairy milk (soy, almond, etc.)
16 oz. pasta
1 cup basil, diced
Preheat oven to 375. In order to not have to reheat the sauce, it’s best to have the milk heated or at room temp so you can take out of the fridge.
Place eggplant, tomato onion and garlic on a roasting pan. Add olive oil and spices. Mix until well coated. Roast in oven for 40 minutes or until eggplant begins to brown and tomatoes soften.
Meanwhile, cook pasta according to directions.
If milk is chilled, slightly heat in a pan until warm. Skip this step if milk is at room temperature.
Add all the veggies from your roasting pan and milk into a high speed blender. Mix until combined. Taste and add any additional spices. I added a dash more of the salt, pepper and Italian seasoning. You can also add red pepper flakes to spice it up! If sauce is not warm enough, you can heat further in a pan.
Once pasta is cooked and drained, top with sauce and a sprinkle of basil and enjoy.
Recipe from thesimplekitchen.net