The prep time is mostly the eggplant roasting.
For the Baba Ganoush Sauce:
1 large eggplant
1 head of garlic
1/2 cup parsley
2 tablespoons tahini
2 tablespoons fresh lemon juice
1/4 teaspoon cumin
salt & pepper
For the Penne and Zucchini:
8 oz penne (I used chickpea penne)
1 small onion, diced
1 yellow bell pepper, diced
2 small-medium sized zucchini, sliced
2 tablespoons nutritional yeast
1 teaspoon dried oregano
salt and pepper
diced tomato & chopped fresh parsley for garnish, optional
1. First roast the eggplant and garlic: preheat oven to 350 degrees F. Pierce the eggplant with a fork and place in a roasting pan. Cut the whole head of garlic in half, crosswise, and then wrap in tinfoil. Bake for about 45 minutes until the eggplant is very soft. Allow to cool a little before making the Baba Ganoush.
2. While the eggplant cools, saute the onion, bell pepper, and zucchini in a large pan in a little oil over medium heat for 10-15 minutes. Stir often. Add the oregano, nutritional yeast, and salt and pepper.
3. Bring a large pot of water to boil, add the penne, and cook according to the instructions on the box.
4. Prepare the Baba Ganoush sauce: spoon out the flesh of the eggplant and squeeze out the roasted cloves of garlic. Place in food processor with the remaining sauce ingredients and pulse until smooth.
5. Pour over the cooked veggies in the saute pan.
6. When the pasta is al dente, drain, reserve about 1 cup of the cooking liquid, and mix. into the sauce and veggies. Add some cooking liquid if necessary.
7. Garnish each serving with the diced tomatoes and fresh parsley.
Gluten-free if using a gluten-free penne (like chickpea, brown rice, quinoa, etc).