| 11 | 70 | 692 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 30 min | 40 min | 2 |
| 1 leaf | Bay leaf |
| 1/2 cup chopped | Carrots |
| 1/4 cup diced | Celery |
| 1 eggplant peeled | Eggplant (chopped) |
| 6 leaf | Basil, fresh |
| 3 clove(s) | Garlic (chopped) |
| 2 tbsp | Water |
| 341 gm | Green Lentil Rotini (or other pasta alternative) |
| 1 cup sliced | Tomato |
| 1/2 tsp | Salt |
| 1 small | Yellow onion (chopped) |
Soak pealed and chopped egg plants in salt water for 30 minutes.
Meanwhile, chop the onion, carrot, celery and garlic.
Heat water in a medium saucepan over medium heat. Add onion, carrot and celery. Cover and cook for about 10min, stirring occasionally, until softened. Add garlic and bay leaf, cook for about 30 seconds while stirring. Add drained eggplants and cook for 30min.
Add tomatoes (without the juice) and basil. Bring to a lively simmer and cook uncovered, stirring occasionally, until thickened, about 5-7 minutes.
Meanwhile, cook pasta in boiling water until “al dente” or 1-2 minutes less than the package directions. Drain it, season with salt, mix and then add the sauce (remove the bay leaf and cloves from the sauce).
| Vegetables | 7.5 |
