It all started with a bumper crop of eggplant. The old me would have whipped up a batch of eggplant parmesan with all the fried breading, mozzarella cheese, saturated fat and oodles of calories . The healthy me researched whole food plant based eggplant recipes. I found several on Forks Over Knives plant based nutrition site and decided to give Ratatouille Fusilli a try. I’m glad I did. What I like best about this dish is how simple it is to put together and how flavorful it is.
Eggplant, also known as aubergines, are often considered a vegetable but is really a fruit because they grow from a flowering plant and have seeds. We typically think of eggplant as purple in color but they can also be red, green or black. Eggplants are nutrient dense and packed with vitamins, minerals and fiber but very low in calories. Eggplants are high in anthocyanins which is a pigment responsible for their vibrant color but also a very potent antioxidant. Eggplants contain solasodine rhamnosyl glycosides (SRGs) which protect against certain types of cancers. There has been research to support SRGs effectiveness against skin cancer when applied directly to the skin. With all these health benefits, I’m going to make it a yearly tradition to add eggplant to my garden!
Ingredients
- 1/2 cup green lentils washed and soaked
- 1 (28 oz.) can diced tomatoes with juice
- 1/2 cup finely chopped leeks, both white and light green parts
- 3 cloves minced garlic
- 2 1/4 tsp. Italian seasoning
- 1 unpeeled eggplant cut into 1″ pieces
- 2 tsp. white wine vinegar
- 2 tbsp. finely chopped fresh basil
Directions
- Place the lentils in a saucepan and fill with 1 1/2 cups water. Bring to boil then simmer until cooked, about 10 – 15 minutes. Set aside but do not drain.
- Cook pasta, drain and set aside.
- In a skillet over medium heat combine tomatoes with the juice, leeks, garlic and Italian seasonings and cook for 10 minutes. Stir in the eggplant and cook for 15 – 20 minutes stirring occasionally until soft.
- Add the pasta, lentils with their liquid and vinegar to the skillet and stir everything together until well combined.
- Cook until heated. Add 1/4 cup water if the mixture seems too dry. Adjust seasonings to taste.
- Add the basil and serve immediately.
