Eggplant with Penne
4 Servings -- Vegan
2 medium eggplant, cut into
3/4-inch cubes
Salt
1/4 cup hoisin sauce
1/4 cup water
1/4 cup fresh lemon juice
12 oz. dry penne pasta
2 tsp. sesame oil
2 Tbsp vegetable oil
4 cloves garlic, minced
Freshly ground black pepper
Put eggplant cubes into colander and toss with 2 teaspoons salt and set
aside. Bring a large pot of water to a boil.
In small bowl, mix hoisin sauce, water and lemon juice and set aside.
When water boils, add pasta and 2 teaspoons salt, stirring to prevent
pasta from sticking. Cook, stirring occasionally, until pasta is al dente,
about 10 minutes.
Meanwhile, in large nonstick skillet, heat sesame and vegetable oils over
medium heat. Add garlic and cook, stirring often, until fragrant, about 30
seconds. Add eggplant in batches, squeezing out as much water as possible.
Cook, stirring often, 5 minutes. Add hoisin mixture and stir well. Cover
and cook, stirring occasionally, until eggplant is tender, about 10
minutes.
Drain pasta and transfer to large bowl. Add eggplant mixture and toss to
mix. Season with salt and pepper.
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