Vegan Spaghetti

Running low on Ridgeline Spice Tuscan Seasoning?

Directions

Chop your medium eggplant into bite sized pieces about 2” by 2”. Lay out paper towels on a large sheet pan and spread the chopped eggplant evenly over the paper towels. Sprinkle salt on the eggplant and set aside. Allow the eggplant to release moisture for at least fifteen minutes and then pat dray with a paper towel. This step will keep the eggplant from getting rubbery when you cook it.

Place a large deep skillet or saucepan over medium heat and add 1-2 tablespoons of olive oil. Slice 1 medium yellow onion by cutting it into quarters, and then slicing those quarters into strips(if you don’t like onions you can skip this step). Place the sliced onion in the heated olive oil skillet and cook 3-6 minutes until the onions appear slightly translucent.

Add the prepared eggplant to the skillet with the onions and turn up to medium high heat. Cook eggplant with the onions stirring occasionally until the eggplant appears slightly browned, and can be pierced with a fork. Reduce the heat to a medium-low simmer. Add the vegetable stock and fire roasted tomatoes.

Chop squash/zucchini into bite sized half moons and add to the skillet. These will cook quickly and should always be added as the last vegetable. Add 2 tablespoons of tomato paste, and Ridgeline spice Tuscan Seasoning between 1-2 tablespoons to taste, and stir to combine. Allow the whole sauce to simmer for 10-15 minutes while stirring occasionally. The squash/zucchini should appear brightly colored, but not translucent or wilted when the sauce is finished.

Plate the roasted eggplant sauce with noodles of your choice, and enjoy with some Ridgeline Spice Tuscan garlic bread!