Spicy Eggplant Pesto and Tomato Sauce With Gluten-free Pasta
1/2 pack of 340g gluten-free penne pasta
1/2 a pack of 340g glutten free rotini pasta
3 tbsp of pesto sauce
1 tbsp of tomato paste
1 cup of strained tomatos in a jar
1/2 cup of low sodium vegetable broth
1 large purple eggplant
2 tbsp of hot red and green peppers in oil or 1 handful of fresh spinach
2 tbsp of extra virgin olive oil
Dash of salt and pepper
1. Cut eggplant into 1/2 inch rounds and add a pinch of salt to each round. Place on oven tray, drizzle with olive oil and bake in oven for 10 mins at 375 degrees turning once.
2. In a sauce pan, combine pesto, tomato sauce, broth, hot peppers, dash of salt and pepper and tomato paste. Stir and cook on low heat for 10 mins.
3.Remove eggplants from oven and roll them. Secure each piece with a toothpick if needed to ensure eggplants have a rolled shape. Add eggplant to sauce. Cook on low heat for an additional 10 mins. Remove toothpicks when sauce is cooked.
4. Boil pasta and drain.
5. Top pasta with eggplant sauce and top with fresh parsley and parmegiano cheese.