One box of Bontasana White Corn Fusilloni
1 long eggplant, cubed
300 grams tomato sauce
1 garlic clove, peeled
1 sprig fresh thyme
8 fresh basil leaves, sliced thin
20 grams extra virgin olive oil
Vegan Parmesan cheese, to taste
Salt to taste
Heat the oil in a pan over medium heat and add the thyme and garlic clove. Add the eggplant and sauté until golden brown. Reserve 1/3 of the mixture for garnish and set aside.
Pour the puréed tomato into the pan with the rest of the eggplant. Add a pinch of salt and cook for 20 minutes, stirring occasionally with a wooden spoon.
Place a large pot of water on the stove, bring to a boil and cook the White Corn Fusilloni according to the package directions.
Meanwhile, remove the garlic clove and thyme sprig from the tomato sauce and add the basil.
Drain the pasta and transfer it directly into the pan with the sauce. Carefully stir in the Fusilloni to evenly coat them. Serve topped with the reserved eggplant and grated vegan Parmesan to taste.
Recipe by Francesca Bettoni, Beauty Food Blog