The star of this delicious Sicilian pasta is eggplant, which is gently fried in a pan with oregano and let simmer with tomatoes and garlic until soft. Add Foodin Paramesan – vegan nut and seed based “parmesan” before serving this flavorful pasta dish. 


300 g eggplants (either one big or two smaller ones) 

3 tbsp Foodin Extra Virgin olive oil 

2 garlic cloves, diced 

2 tsp Foodin oregano 

400 g whole canned tomatoes  

About 1 tsp sugar such as Foodin coconut sugar  

½ tsp – ¾ tsp salt (or to taste) 

1/8 tsp – ¼ tsp Foodin chili powder 

Penne pasta for four 

For serving: fresh basil and Foodin Paramesan 


Chop the eggplant into small pieces and set aside. 

Heat the olive oil in a pan and stir in the diced garlic. Fry for a minute and set aside so that the oil remains in the pan. 

Add the chopped eggplant to the oil and fry for a few minutes. Season with oregano and keep frying for a minute or two or until the eggplants soften. 

Stir in the canned tomatoes, sugar, salt, chili powder and fried garlic. Let the sauce simmer on low-medium heat under a lid for about 10 minutes. 

Cook the pasta. 

When the pasta is ready, add it to the pasta sauce and mix everything together. 

Serve the pasta with fresh basil and Foodin Paramesan. 

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