• 1 Smoked eggplant good sized
  • 1/2 small can tomato paste
  • ½ Red Onion, finely chopped
  • 3 garlic cloves, finely chopped or 1 teaspoon garlic power
  • 10 medium baby portabella mushrooms
  • 2 Tablespoons Soy sauce (gluten-free wheat free)
  • ¼ cup olive oil
  • 2 Tablespoons Agave or brown sugar
  • 1/2 Cup Fresh Basil, coarsely chopped
  • 1 Teaspoon Italian Seasoning
  • ¼ cup water
  • Package Pagodas Pasta (or gluten free quinoa pasta)
  • Sharp Cheddar cheese grated
  • Sea salt & Pepper to taste

Smoking the eggplant on the grill before you dice it provides depth to this hearty dish.

  1. Grill the eggplant with skin on until it has a smoky scent. You can also place the eggplant in the flame of a gas range. Make sure to turn the eggplant every couple of minutes. If you don’t have a grill or gas stove, broil it in oven until skin is charred. Remember to turn it regularly.
  2. Peel skin from charred eggplant. Chop into small cubes. Set aside.
  3. In a large sauté pan heat about half of the olive oil on medium high, add chopped onion and chopped garlic. Cook until onion is soft. Add mushrooms and cook until they are soft.
  4. Add the cubed smoked eggplant and sauté for a couple of minutes.
  5. Add about 1/8 cup of soy sauce, remaining olive oil, agave, salt, tomato paste and basil in that order over the eggplant.
  6. Cook for about another 5 – 10 min until the eggplant cubes are soft and spices have time to marry the sauce.
  7. Cook pasta and add to eggplant mixture, mix together. Grate sharp cheddar cheese over top and enjoy!