Directions

Cook pasta and prepare eggplant

• Step 1

  In a large saucepan, cook pasta according package directions. Drain and set aside.

• Step 2

  In a large bowl, toss 2 Tbsp of salt with cubed eggplant, and allow the eggplant to sweat for about 15 minutes. Rinse eggplant thoroughly and drain in a colander.

• Step 3

  Pat dry to remove excess moisture.

Prepare pasta sauce

• Step 1

  Warm 1 tablespoon of the olive oil in a small skillet, and sauté the onions and garlic with 1/4 tsp of salt for about 5 minutes, until the onion is soft and translucent.

• Step 2

  Allow the onions to cool slightly, and then transfer them to the blender.

• Step 3

  Add the Silk, canned tomatoes and their juices, roasted bell peppers, sun-dried tomatoes, nutritional yeast, red pepper flakes, liquid aminos and remaining 1/2 teaspoon of salt.

• Step 4

  Blast on high for 30-60 seconds, until smooth and creamy. Set aside.

• Step 5

  In a large saucepan over medium-high heat, warm the remaining 1/4 cup olive oil and saut the eggplant for about 10 minutes until soft and tender.

• Step 6

  Reduce heat to low, add the cooked pasta, pour in the pasta sauce, and stir together until heated through.

• Step 7

  Stir through the chopped parsley, then season with salt and pepper to taste and serve immediately.