I had two pretty eggplants from Imperfect Foods, a giant box of amazing avocados from my super cousin, and the will to cook something tasty. It was well received!
Ingredients
- 1 lb spaghetti
- 2 medium to large eggplants peeled and cut in small cubes
- 2 T olive oil
- 2 T toasted sesame oil
- 4 cloves garlic, minced
- 1 T fresh ginger, minced or 1.5 tsp powdered ginger
- 1 red pepper, diced
- 2 cups veggie or faux chicken broth
- 4 T soy sauce
- 3 T balsamic vinegar
- 2 T brown sugar
- 2 tsp sriracha
- 1 T cornstarch
- 1 cup roasted peanuts, coarsely chopped, if desired
- Baked tofu cubes, seasoned with soy sauce, and chili pepper flakes, if desired
- Chopped scallions, if desired
- Diced fresh avocado if desired
Process
- Saute garlic, ginger, red pepper in the olive oil and 1 T of the sesame oil
- Add 1.5 cups broth, soy sauce, vinegar, sriracha, and sugar and mix until sugar dissolves
- Add eggplant and fold to coat
- Bring to a simmer and cook covered until eggplant is soft
- Prepare pasta per directions, then drizzle with the rest of the sesame oil
- Whisk the cornstarch into the remaining .5 cup of broth and add to the pan
- Continue to simmer and stir until it thickens
- Reduce heat and cook 5-10 more minutes to allow taste to develop
- Gently toss with the pasta
- Add tofu, peanuts, scallions, and avocado to taste and serve