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Go60 YUM - recipes and the joys of dining
Share your recipes January 2017

Food Ventures

Eggplant White Bean Pasta Sauce

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(Courtesy of The Great Vegan Bean Book, Fair Winds Press).

Soy-free option; gluten-free; oil-free option. Yield: 10 cups. Prep time: 20 minutes; cooking time: 60 minutes.

 

1 can (28 ounces) crushed tomatoes with basil or 3 cups diced fresh tomatoes with their juice

¼ cup nutritional yeast

¼ cup unsweetened nondairy milk (use soy-free)

2 tablespoons chopped fresh basil

2 teaspoons thyme

1 teaspoon oregano

½ teaspoon ground rosemary

Salt and pepper to taste

3 cups cooked white beans or 2 cans (15 ounces each) rinsed and drained

3 cups finely diced eggplant

 

Preheat the oven to 350 degrees F. Oil an 11 x 8-inch casserole pan, or use a nonstick
pan.

Combine everything except the beans and eggplant in a large mixing bowl. Add salt and pepper to taste. Stir in the beans and eggplant, mix well, and then spread in the casserole pan and cover with foil. Bake for 60 minutes until the eggplant is tender. You can cook in a slow cooker but the beans will break down more. If that’s okay, cook on low for 8 to 9 hours.

 


Ann's Article:

Fall in Love with Beans

 

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