Earlier this year I underwent yet another health revolution: After reading "The Kind Diet" by Alicia Silverstone, I opted to eat more whole grains and vegetables as a source of protein. I was meat free for 2 1/2 half months, quite the record for anyone who knows me well. As it turns out, Alicia was right on the money: a diet rich in whole grains, vegetables and healthy fats is the key to making your body work at its absolutely best.
3 cups eggplant, diced (1 small to medium eggplant)
2 small yellow onions (or 1 large), diced
2 cloves garlic, crushed
1 14-oz can no salt added tomato sauce
2 bay leaves
4 oz whole grain pasta
salt + pepper
1. Wash the eggplant. Slice into 1-inch rounds, then into cubes. Place the eggplant on a plate that's been lined with a paper towel. Sprinkle salt over the eggplant, and let it sit for 5-10 minutes. This will draw bitter liquid out of the eggplant.
2. Meanwhile, heat 1 tbsp olive oil in a large sauce pan over mean-high heat. Add the chopped onion and garlic, and cook 3-5 minutes until soft. Pat the eggplant dry with a paper towel, then transfer it to the pot. Cook together another 3 minutes.
3. Add the tomato sauce and bay leaves to the pot. Season with salt and pepper. Cook for 5 minutes, until the eggplant is soft. Taste for salt and pepper.
4. Bring a large pot with water to a boil. Season the water with salt, and cook the pasta until al dente. Use a slotted spoon or strainer to drain the pasta. Add the pasta to the veggie bolognese sauce and stir.
5. Serve, garnished with fresh basil and fresh parmesan cheese. (Alicia Silverstone's vegan diet doesn't include cheese... I do my best!)