Orecchiette + Italian Veggie Marinara


  • 8-oz. orecchiette (we love this product: Montebello Organic Orecchiette)
  • 25-oz. Victoria Vegan Italian Veggie Marinara
  • 6-8 crimini mushrooms, roughly chopped
  • 1 medium eggplant, cut into ½-inch cubes
  • 2 garlic cloves, peeled and finely minced
  • 2-3 tablespoons fresh Italian parsley leaves, rinsed, patted dry, and finely minced
  • 2 tablespoons olive oil
  • + 1 more ingredients
    • Salt to taste

Cut the eggplant into 1/2-inch cubes. Sprinkle the eggplant cubes with salt and let them sit in a colander at the sink for an hour (the liquid will come out). Rinse the eggplant cubes to remove the salt then firmly squeeze a few pieces at a time so the moisture will come out. Pat the eggplant cub...

View full recipe at SpringPad


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