Eggplant, Tomato, and Garlic Pasta
1 medium eggplant
6 oz. artichoke hearts (about half a package of frozen ones)
1 16-oz can diced tomatoes (do not drain)
1/2 cup vegetable broth
3 cloves garlic, crushed
liberal amounts of dried basil & oregano
6 oz. angel hair pasta (about half a box)
optional: tempeh (cubed and poached)
olive oil for cooking
dash of crushed red pepper flakes
Cook pasta according to package directions.
Peel eggplant and cut into 1/2 inch cubes or 2-inch-long strips about 1/2 an inch thick (for quickest cooking). Heat olive oil over medium heat; saute eggplant strips, turning frequently to prevent burning. Add artichoke hearts. Cook until eggplant begins to soften and artichoke hearts are at least partially thawed.
Add the can of tomatoes, undrained, and the vegetable broth. Add tempeh if desired (I always cube and poach it in boiling water for about 8 minutes before adding; supposedly this makes it more digestible.) Then add the crushed garlic, basil, oregano, and crushed red pepper flakes to taste. Stir entire mixture and simmer about 10-15 minutes until it begins to cook down. Serve over pasta.
I invented this tonight using random things I had in the fridge/cupboard, and it tasted surprisingly good...this from someone who isn't usually a big eggplant eater!