Gluten-Free Eggplant Primavera Pasta Dinner {Gluten-Free, Vegan}

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One of the staples in my gluten-free kitchen, from the very beginning of my gluten-free days until now, is brown rice pasta. In the beginning, I used pastas quite often, not every day, but nearly. They were easy and were a gluten free meal that everyone in the house would eat and not complain about – which meant ONE meal for me to cook. That was always more appealing to me – the less work for me part. And the bonus was the happy faces part, for sure.

Adding to those positives, I began to get very creative in my “sneaky chef” ways with pasta sauces. We were on some supplements fro a while that I could easily hide into sauces for my non-pill-swallowing daughter. I could juice greens or carrots and stir them into the sauce after it cooled down a bit, adding a burst of phytonutrients into the kid’s bodies {this was super appealing to me!}. I could roast garlic and other veggies and blend them in my Vitamix with no complaints from the crowd. 

Now, years later, my kids’ taste buds have become more acclimated to larger textures and more complex flavors, so I have a lot of fun coming up with combinations for topping our Organic Brown Rice pasta on pasta night, and it always feels like a treat since we eat far fewer pasta meals than we used to. Hope you enjoy tonight’s primavera recipe!

Gluten-Free Eggplant Primavera

1 small-medium organic eggplant, medium dice
6 organic Roma tomatoes, small dice
1/4 – 1/2 organic onion, fine dice
4 cloves garlic, finely chopped?
Sliced green and black olives, I used 6 of each
1/2-1 cup fresh chopped organic basil
3-4 tablespoons organic olive oil
Salt and Pepper to Taste

Organic Brown Rice Spaghetti or Angel Hair Pasta {my favorite two brands are Tinkyada and Jovial}

Start boiling your water for the pasta.

As you bring your water to a boil, prepare your sauce by first chopping all of your fresh, organic produce. Heat the oil  over medium high heat in the largest skillet you have. Add the onions, garlic, eggplant and salt and pepper to the pan. Brown the eggplant a bit, stirring everything as you sauté.

Check your pasta water and go ahead and drop your pasta in if you have a rolling boil.

Once the eggplant has cooked down a bit in your skillet, and the onion and garlic have softened, add in your tomatoes and olives. Cook, stirring occasionally, for 10-12 minutes on medium heat. Add salt and pepper to taste. Add the basil at the end and toss everything together.

Strain the pasta once it is cooked to your liking. Serve the chunky primavera sauce over your pasta, add another pinch of your fresh basil, and enjoy!  Easy Peasy Gluten Freesy!  {And the perfect meal for any meatless Monday}.

Happy Pasta Night, Canaries!
~Kendra