Pasta corta con salsa de berenjena y tomate a la parrilla

Ingredientes

• 2 large eggplants (trimmed and cut lengthwise into 1/4-inch thick slices)
• 1/2 cup extra virgin Greek olive oil (plus 4 Tbsp for the pasta)
• Greek sea salt and freshly ground black pepper
• 1/2 pound 230 g whole wheat, protein-based, or regular ziti, rigatoni, pennes or other short pasta
• 2 garlic cloves (finely chopped)
• 3 large tomatoes (seeded and cut into 1/2-inch (1 1/4-cm) cubes (with skins))
• 1/4 cup flat-leaf parsley (finely chopped)
• 1/2 cup regular or cashew-based vegan parmesan (optional or fresh ricotta (also optional))

Preparación

1. 1

   Pre-heat the broiler. In a large bowl toss the eggplant with a half cup of olive oil, salt and pepper. Place eggplant slices on a shallow pan about 8 inches from the heat source and broil for about 8 minutes total or until soft and lightly charred. Turn them once or twice as they cook. Remove, cool slightly, and cut into ½-inch (1¼-cm) pieces.

2. 2

   Bring a large pot of salted water to a rolling boil (you can do this on the grill) and cook the pasta until al dente. Drain and toss with 2 tablespoons of olive oil.

3. 3

   While the water is boiling for the pasta, make the sauce: Heat 2 tablespoons of olive oil in a large skillet and sauté the garlic for 1 minute. Add the tomatoes and cook over medium heat for about 6 to 7 minutes. Add the eggplant pieces. Season to taste with salt and pepper and gently stir in the parsley.

4. 4

   Transfer the pasta to a serving bowl and toss with the sauce and cheese, if using. Adjust seasoning with a little pepper and serve.