Vegetarian Eggplant Bolognese

Yield: 4 servings

Oil for saute

1 eggplant, diced

Sweet onion, diced (use as much/little as you like)

1 zucchini cut in strips

1 leek, sliced

3 cloves garlic, minced

coarse salt and ground pepper to taste

 1 C Boca Meatless Crumbles

1 tomato

1 can tomato paste

 Italian seasoning, to taste (about 1 T)

2 C whole wheat pasta

1. Bring water to near boil with eggplant; cover When it begins to get translucent, turn off heat and keep covered.

2. In a skillet, warm oil and add onions, garlic, leek and zucchini. Cook several minutes until the veggies begin to soften. Add salt and pepper to taste, if you like.

3. Add tomato, tomato paste Boca crumbles and Italian seasonings, to taste.

4. Drain the eggplant and save the liquid as a veggie stock.

5. Boil some of the eggplant water as well as plain water; add pasta. (You can add salt to the water but I didn't.) Cook for about 7-8 minutes for al dente.

6. Meanwhile, add eggplant to the skillet. Stir and continue to cook for about 5 minutes.

7. When the pasta has cooked, add it to the veggies and serve. Enjoy with shredded hard cheese (i.e. Romano/Parmasean), if you like.

Nutritional information:
220 calories
363 mg sodium
285.5 mg potassium
46g carbs
  9g fiber
  10g sugar
11g protein