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Eggplant Pasta

1 bag spelt or vegetable pasta

1 large eggplant

1 red bell pepper

3 tomatoes

Handful of baby spinach

4 cloves garlic

Hot sauce (optional)

Handful of fresh basil (optional)

150ml of yeast-free vegetable stock

1/2 teaspoon of sea salt

1 teaspoon of canola or coconut oil

Olive oil (optional)


Cook pasta according to package directions. While pasta is cooking, chop eggplant and tomatoes into medium size chunks. Slice pepper, onion, and bell pepper. Dice garlic and tear up basil. Warm up oil in large skillet and lightly cook onion and garlic. Add eggplant to the onions and garlic - brown eggplant. Stir in tomato and bell pepper, then add stock, salt, and a few dashes of the hot sauce (if you desire it). Simmer for 10 minutes, stirring occasionally until it reduces a bit and gets saucy. For final 30 seconds, throw in basil and the handful of spinach - stir it in to let it wilt slightly. Serve over pasta. Can drizzle olive oil over the top, if desired.

A nice recipe for those wanting to eat more alkaline-friendly.

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