Posted in Main meals
A uniquely wholesome, satisfying pasta dish ... Softened eggplant is right at home here tossed in a tahini-based sauce, which has a rich, deep sweetness thanks to the roasted capsicum blended through it!
Prep:
10 mins 
cook:
30 mins 
Easy Peasy 
Preheat the oven to 180°C.
Toss the eggplant with olive oil and spread on one side of a baking tray. Toss the capsicum with oil and spread on the other side of a baking tray. Bake for 20 minutes or until everything is tender. Set aside.
Boil a large pot of water and cook the pasta according to its packet instructions. Drain and set aside.
In the same pot, sauté the oil and onion over high heat for 2 minutes or until the onion is slightly softened. Add the garlic and sauté for another minute.
Add the capsicum, stock and tahini to the pot. Use a stick blender or stand blender to puree the mixture until smooth. Season with salt and pepper.
Stir through the pasta and roasted eggplant and heat through.
Divide the pasta onto 4 dishes, top with vegan parmesan if using, and enjoy while hot!
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