I am a HUGE pasta lover and this right here, is amazing, if I do say so myself. Let me know what you think.
1 pound penne pasta
2 cloves garlic, minced
2 teaspoons Italian seasoning
2 tablespoons oil
1 tablespoon capers
2 cups Kalamata olives, chopped
1 cup mushrooms, chopped
1 medium onion, sliced thin
2 cups eggplant, diced
1 tablespoon balsamic vinegar
1 ½ tablespoon tomato paste
1 cup vegan feta cheez
1. In a large pot, cook pasta according to package in salt water and set aside.
2. In a large pan on medium high heat, add oil, garlic, Italian seasoning, mushrooms, onion, and eggplant. Sauté for 10-12 minutes and reduce heat. Add capers, olives, balsamic vinegar, and tomato paste; cook for an additional 2-4 minutes.
3. Add cooked penne pasta and let cook for an additional 2-4 minutes. Remove from heat. Add vegan feta cheez on top and serve.