Eggplant Pomodoro with Whole Wheat Rotini

This weeks meal was vegan designed, my clients love eggplant, so I came up with this easy and simple dish that can be made any night of the week. If you are not a big fan of pasta, add rice or make this as a stew with garbanzo or white beans.

Ingredients:

1 Large Eggplant diced
1 tbsp olive oil
1 tsp garlic paste
1 jar or marinara sauce
1 can diced salt free tomatoes
1 tsp Italian seasoning
1 tsp grated Parmesan cheese
1 box whole wheat pasta

Boil water according to box. In a saute pan heat up your olive oil, and garlic paste. Then add your diced eggplant, and marinara sauce. Simmer on low heat until the vegetables are soft. Add your seasoning, and canned tomatoes. Simmer the entire dish for about 10 minutes. Drain your pasta, add to the eggplant mixture, stir and serve.