A veggie delight twist on a Giada dish.
Roasted Vegetable Eggplant Timbale
2 eggplants, sliced flat and thin
1 carrot, sliced thin
1/2 onion, diced
3 summer squash, sliced in half moons
1 large can crushed tomatoes
1 small can tomato paste
1 green pepper, diced
1 clove garlic, minced
1/4 cup nutrition yeast
1/2 tsp. red pepper flakes
1 pound smoked tofu, diced
pinch sea salt
1 lb. whole wheat penne, cooked and drained
Toss the carrots and squash with 1 tbsp. olive oil and a pinch of sea salt. Spread onto a baking sheet and roast for 20-30 minutes at 375 degrees.
Start the sauce. Sweat the onions and garlic in 1 tbsp. olive oil. Add the green pepper and cook an additional 5 minutes. Add the roasted vegetables, smoked tofu, crushed tomatoes, tomato paste, yeast, and pepper. Cook over low heat or a flame tamer for 30-45 minutes.
Heat the eggplant slices until pliable over a grill or pan. Line a spring form pan with the warmed eggplant slices, making sure the some of the eggplant hangs over. Combine the pasta with the sauce and fill into the pan. Press down on the pasta so it’s evenly distributed. Drape the hanging eggplant slices over the pasta and cover the pasta with the remaining eggplant slices. Bake at 350 for 30 minutes. Let sit for 10 minutes before slicing.
And the best part about this meal… on the way to the table for dinner, this is what happened. Ha, I’m sure it was delicious
Have a good weekend,