Vegan Italiano

 Last night for dinner I was in the mood for a little Italian. AND, I was feeling a little adventurous....confession time: I've never cooked with Eggplant before.

So, I picked up an eggplant. And decided to jump in the deep end of the pool (aka no recipe).

For noodles I used a cool Gluten-Free version made with a blend of rice and quinoa. They were actually quite tasty...and pretty cute if I might add :-)!

For the base of the sauce I used a pre-made organic version from whole foods (I'm adventurous....but not "make-sauce-from-scratch" adventurous)

I added garlic, yellow bell pepper, roaster corn (from TJ), a can of Chickpeas (for some added protein) and of course some eggplant.

Also, I found added some ingredients not pictured above (that's what happens when you start digging in the back of your fridge). Mushrooms, spinach, and a tomato.

If you're going to try and make this at home...there really was no rhyme or reason to my cooking. I sauteed garlic and onion in a little olive oil then started adding veggies (eggplant, pepper, tomoato, frozen corn, chickpeas, etc) When the veggies were cooked I added the sauce and let is simmer. Right before I served I added the spinach to let it wilt. Then I just served is over the pasta.

Yummy!