This vegan/vegetarian pasta sauce packs all the veggies with flavor and color. Toss with pasta, bake with chicken breasts, or top with fresh milk mozzarella and serve with crusty slices of toasted bread for a delicious bruschetta appetizer or snack.
1 small eggplant
1 teaspoon koshers salt
3 Tablespoons extra virgin olive oil
1 teaspoon Bella Cucina Wild Oregano & Sage salt
1 -23 ounce jar Bella Cucina Sugo Peperonata
1 Tablespoon Bella Cucina Sun-dried Tomato Pesto
Fresh Basil Leaves
1 Tablespoon toasted pine nuts
Cut eggplant into small dice. Sprinkle with kosher salt and let drain in a colander for 10 minutes. Squeeze out any excess moisture and blot dry with a towel.
In a large pan, heat the olive oil. Add the eggplant with the salt. Cook over medium high heat, stirring occassionally, until the eggplant is cooked and lightly browned, almost crisped but not burned. Add the pasta sauce and pesto. Continue to cook, covered, over low heat for an additional 10-15 minutes.
Toss with pasta and garnish with fresh basil leaves and toasted pine nuts.