Liz’s Favorite Pasta, originally uploaded by speedvegan.

I had dinner with my cousin on Saturday. We went to the Cheesecake Factory. For a restaurant with such an anti-vegan name, they sure do know how to accommodate us. They’ll substitute any of the meats in their dishes with portobello mushrooms. I noticed a pasta on the menu called “Evelyn’s Favorite Pasta.” I wasn’t hungry enough for pasta, but kept thinking of it all weekend. Tonight I made something similar with my all time favorite, eggplant.

1 medium eggplant, cubed
1/4 cup olive oil
1/4 cup fresh parsley, chopped
4 cloves garlic, minced
1 tbsp lemon juice
6 oz whole wheat spaghetti
1/2 cup vegan pasta sauce
1/4 cup pine nuts, toasted
1 tbsp fresh basil, chopped
1 tbsp vegan parmesan cheese
1 tsp red pepper flakes

1. To roast the eggplant, preheat oven to 400 degrees. In a small bowl, combine olive oil, parsley, garlic and lemon juice. Place eggplant cubes in a large bowl. Stir in the olive oil mixture. Transfer eggplant to glass baking dish. Bake for 20 minutes. Set aside when done.

2. Cook pasta according to package instructions. Drain pasta and place in medium-large pan.

3. Stir in the pasta sauce, pine nuts, basil, parmesan cheese and red pepper flakes. Cook for 2-3 minutes over low heat.

4. Carefully stir in the roasted eggplant. Serve immediately with ciabatta bread.