Eggplant & Zucchini Pasta

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Well, you don't have to serve this with fettuccine; we serve it over Garofalo whole wheat spaghetti or fusilli with my homemade marinara.  This is recipe adapted from the wonderful cookbook Isa Does It. Isa's recipes are so awesome. Her Post Punk Kitchen blog is another great source of vegan recipes. Anyway, it's very easy to make, and people seem to love it. It's a great dinner meal to serve to non-vegans!

Ingredients
2 T olive oil
1 eggplant, sliced into 1/4 thick half melons
2 long green zucchini, sliced into half melons
Breadcrumbs
Marinara (I use homemade)
Pasta (we like Garofalo whole wheat)

Bread crumbs
1/2 cup whole wheat bread crumbs
1/2 tsp dried thyme
1/2 tsp salt

Instructions
To make breadcrumbs, toast a piece or two of whole wheat bread in the toaster and let cool. Put the toast, thyme, and salt into a food processor or chopper and process until you have crumbs :)

In a large nonstick pan, heat olive oil on medium heat. Add eggplant and zucchini, on a single (or thin) layer is best (sometimes I cook the eggplant first, take it out, then cook the zucchini). Cook, flipping the pieces occasionally until the eggplant/zucchini is softened and lightly browned, about 15 minutes.

Meanwhile, bring a large pot of water to boil for the pasta. I will assume that you know how to make pasta :)

Add the bread crumbs to the pan and stir to coat. Serve on top of pasta with marinara!



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