One Pot Pasta with Eggplant and Mushrooms

There is nothing easier than a one pot dish; fewer dishes to clean, fewer problems! And this dish particularly struck my eye beause it contains my two favorite vegetables and of course, pasta. But there are tons more one pot dishes you can find online such as here.

p.s. if you're not vegan, this recipe would be great with some parmesean cheese!

Prep time: 35 mins Cook time:17 mins Total time: 52 mins

Author: Minimalist Baker

Serves: 4

Ingredients

12 ounces dry pasta*
1/2 small eggplant, cubed
2 cups cremini or button mushrooms, sliced
3 cloves garlic, minced and divided
1.5 cups vegan marinara sauce
2 cup water
2 tsp sea salt + more for eggplant
1 tsp ground black pepper
2 Tbsp olive oil
Optional: Fresh parsley or basil for finishing

Instructions

Rinse and dice eggplant into small, bite-sized cubes. Place in a colander in the sink and sprinkle generously with salt to draw out some of the moisture. Wait 20-30 minutes, then rinse and pat thoroughly dry with a towel. Set aside. If you’re short on time, skip the eggplant and double the mushrooms.
Heat a large saucepan over medium-high heat. Add 2-3 Tbsp olive oil, the eggplant and 1 clove of minced garlic. Sprinkle with 1/2 tsp sea salt and stir. Sautee for 3-5 minutes or until a golden brown color is achieved, then add the mushrooms and cook for 2 minutes more or until all of the veggies have color. Set aside and cover – you will top the pasta with it.
To the same saucepan, add the pasta, water, marinara sauce, the remaining cloves of garlic. Start with 1.5 tsp sea salt and 1 tsp black pepper (you will likely add more later depending on the saltiness of your marinara/your personal taste).
Bring mixture to a boil, then cover and reduce heat to a simmer until the pasta is cooked to al dente – will vary depending on kind of pasta – but typically an average of 10 minutes, stirring once or twice so it doesn’t stick to the pan.
Once cooked, stir and taste to adjust seasonings. I added more salt and fresh herbs at this point.
Remove from heat and top with eggplant-mushroom mixture and more fresh parsley or basil. Serve immediately. Serves 3-4.