Creamy Eggplant & Tomato Pasta

Bring a large pot of salted water to a boil for the pasta.

Dice the eggplant into 1/2-inch cubes. Place in a colander, sprinkle with 1/2 teaspoon of salt, and let sit for 10 minutes to draw out bitterness.

While the eggplant sits, mince 4 cloves of garlic and dice 1 medium red onion.

Rinse the eggplant and pat dry with paper towels.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the eggplant and cook for 8-10 minutes until golden brown and softened, stirring occasionally.

Remove the eggplant from the skillet and set aside.

In the same skillet, add 1 tablespoon of olive oil. Add the diced onion and cook for 3-4 minutes until softened.

Add the minced garlic and cook for 1 minute until fragrant.

Halve 2 pints of cherry tomatoes and add them to the skillet. Cook for 5 minutes until they begin to break down.

Add 2 tablespoons of tomato paste and stir to combine. Cook for 1 minute.

Pour in 1 cup of vegetable broth, 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1/2 teaspoon red pepper flakes. Bring to a simmer.

Meanwhile, cook 1 pound of penne pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.

In a blender, combine 1 cup of Greek yogurt, 2 cups of cottage cheese, 1/2 cup of nutritional yeast, and 1/2 cup of lentil protein powder. Blend until smooth.

Reduce the heat to low and stir the yogurt-cheese mixture into the tomato sauce. Mix well to create a creamy sauce.

Add the cooked eggplant back to the skillet and stir to combine.

Add the drained pasta to the sauce and toss to coat. If the sauce is too thick, add some of the reserved pasta water, 1/4 cup at a time.

Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, or to taste.

Tear 1/4 cup of fresh basil leaves and stir into the pasta just before serving.

Divide into 5 equal portions and serve immediately.