Penne with spicy eggplant from Forks Over Knives: The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year (page 149) by Del Sroufe

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • crandall57 on October 04, 2024

    A delicious and easy dish. I cut up a banana pepper and added it to the onion. I used one eggplant for two people and four cloves of garlic. I put in one teaspoon of fresh oregano and one of dried Mexican oregano; I used about 1/2 teaspoon of the crushed red pepper flakes, but could have gone a little bit heavier on those. I only used a pint and a 1/2 of my home canned tomatoes and about a tablespoon and a 1/2 of red wine vinegar. I did add a little olive oil when I added the garlic. Will make this quick and easy recipe again.

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