PESTO PASTA RECIPE with Zucchini & Eggplant (Aubergine) | Vegan Pasta

By Vincenzo's Plate · 30 min

Ingredients

Instructions

1. Cut the eggplant in half, then in half again, and keep cutting into strips and then small cubes. Put all the cubes into a saucepan.
2. Trim the top and bottom of the zucchini, slice it in half lengthwise, then slice and dice into small cubes. Add them to the saucepan with the eggplant.
3. Cut the olives into small cubes and set them aside.
4. Add water to the saucepan, enough to cover the vegetables without drowning them.
5. Cook over medium-high heat for about 20 minutes, stirring every 5 minutes.
6. After 20 minutes, stir in 3 tablespoons of table salt.
7. Drain the vegetables in a strainer over the sink, then return them to the same saucepan on the stove. Add the finely chopped onion and a drizzle of extra virgin olive oil.
8. Once the onion begins to brown, add 1 cup of white wine.
9. Add the chopped fresh basil.
10. Add the reserved olives and stir for at least one minute.
11. Bring a large pot of 5 litres of water to a rolling boil over high heat. Add a palmful of sea salt, then cook the rigatoni for the time given on the packet.
12. Stir the whole jar of pesto into the vegetable mixture. Rinse the jar with a little water, add that to the saucepan, and let it simmer on low heat until the pasta is ready.
13. Drain the cooked pasta and add it to the pesto mixture, stirring carefully and slowly.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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