Cooking Instructions

• Heat 6 tablespoons olive oil over medium-high heat in a dutch oven or large frying pan with high sides. Add eggplant and season with salt. Cook, stirring occasionally, until golden and tender. Transfer to a bowl and set aside.
• Add remaining 2 tablespoons oil to the pan. Add onion, pepper, zucchini and garlic. Add the ½ teaspoon salt and the ¼ teaspoon chile flakes and cook, stirring occasionally, until vegetables are tender.
• Add tomatoes, oregano and eggplant to vegetable mixture. Fill the tomato can halfway with water and add that as well. Bring to a boil, then reduce heat to low. Gently simmer, uncovered, until sauce is thickened, about 20 to 30 minutes. Taste and season with additional salt, if necessary.
• Meanwhile, bring a large pot of heavily-salted water to a boil. Add pasta and cook according to package instructions. Drain well and return to the pot.
• Toss pasta with the basil and sauce. Divide into bowls, sprinkle some vegan parmesan over the top if desired and more basil and chile flakes. Enjoy!