Vegan Tomato and Eggplant Pasta

healthyblenderrecipes.com

TheMommyMom

2 medium eggplants, cut into ½-inch cubes

2 tablespoons ½ teaspoon Celtic sea salt, plus more to taste

⅓ cup (80ml) extra-virgin olive oil

1 cup (150g) diced yellow onion

2 teaspoons minced garlic (2 cloves)

1 cup (240ml) Massel vegetable or chicken-flavored broth

1 (28-ounce/794g) can diced tomatoes with their juices

¼ cup (22g) chopped sun-dried tomatoes (soft or packed in oil and patted dry)

2 tablespoons tomato paste

½ cup (25g) firmly packed finely chopped basil leaves, plus more to serve

⅛ teaspoon red pepper flakes

⅛ teaspoon freshly ground black pepper, to taste

1 teaspoon pure maple syrup

1 (1 lb/454g) pack gluten-free penne

Directions at healthyblenderrecipes.com

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