Penne with Eggplant in Tomato Relish - a must try vegan pasta dish

Eggplant and tomato may seem like an unusual pairing, and honestly, it was BigBoy’s first time trying this combination. One quiet evening, the thought of “eating vegetarian tomorrow” suddenly popped into my mind. After some contemplation, eggplant and tomato unexpectedly made their way into my thoughts, as if guided by divine inspiration. I had no choice but to follow this serendipitous idea.

At first, I was skeptical about this pairing, but my doubts were immediately dispelled after tasting it. The pan-fried eggplant is sweet and tender, like a gentle kiss, and when combined with tomato sauce, the flavor profile is further enhanced. The eggplant is meaty and juicy, making each bite truly delightful. Pairing it with pasta also feels perfectly natural. This is definitely a vegetarian dish worth recommending.

Ingredients

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Eggplant	1 each
Tomato Sauce	250g
Penne	200g
Cherry Tomato	10pcs
Onion	½ each
Veggie stock	120ml
Ground Black Pepper	½ tsp
Salt	½ tsp
Dill / Parsley / Basil	2 sprigs
Vegan Cheddar Cheese	to taste

Steps

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1. Chop the onion into small pieces; cut the eggplant into about 2 cm thick slices; halve the cherry tomatoes. Additionally, bring a pot of water to a boil. Once boiling, add 1 tablespoon of olive oil, then add the penne pasta and cook for 2 minutes less than the package instructions. Drain and set aside.

2. Heat a pan over medium heat, add 5-6 tablespoons of olive oil, and place the eggplant in the pan. Cook until both sides are golden brown and tender.

3. Using the same pan, add a little oil over medium heat and sauté the onion until soft. Then add the tomato sauce, vegetable broth, and cherry tomatoes, stirring to combine, and cook for 2 minutes.

4. Add the penne pasta and mix well.

5. Then add the eggplant back to the pan, season with salt and black pepper to taste, mix well, and cook for an additional 2-3 minutes until the sauce is reduced. Serve on a plate.

6. Finally, grate a small amount of cheese over the top and sprinkle with some fresh herbs (I used chervil here) before serving.