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In recent years, the shift towards plant-based meals has not only gained traction but has also become a lifestyle choice for many, driven by a growing awareness of health benefits and environmental sustainability. Among the plethora of vegetarian recipes that have emerged, Eggplant & Kale Garden Pasta stands out as a vibrant and nourishing option. This delightful dish features wholesome ingredients such as whole grain pasta, nutrient-dense kale, and flavorful eggplant, making it an excellent choice for a satisfying weeknight dinner or a casual gathering with friends.

Eggplant & Kale Healthy Pasta

Discover the vibrant flavors of Eggplant & Kale Garden Pasta, a delightful plant-based dish that's perfect for any occasion. Featuring whole grain pasta, nutrient-rich kale, and savory eggplant, this recipe is both satisfying and visually appealing. Learn about the health benefits of each ingredient and the culinary techniques that enhance the flavors. Enjoy a nourishing meal that celebrates seasonal produce while promoting a healthier lifestyle. Ideal for weeknight dinners or gatherings!
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Ingredients
  

8 oz whole grain pasta (spaghetti or penne)

1 medium eggplant, diced

2 cups kale, washed and chopped

3 cloves garlic, minced

1 small onion, diced

1 can (15 oz) diced tomatoes, no added salt

2 tbsp olive oil

1 tsp balsamic vinegar

1 tsp dried oregano

1/2 tsp red pepper flakes (optional, for heat)

Salt and pepper, to taste

Fresh basil leaves, for garnish

Grated Parmesan cheese (optional for serving)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the whole grain pasta and cook according to package instructions until al dente. Drain and set aside, reserving about 1 cup of pasta cooking water.

    Prepare the Vegetables: While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the diced onion and garlic, sautéing for about 3-4 minutes until the onion is translucent.

      Cook the Eggplant: Add the diced eggplant to the skillet, season with salt and pepper. Cook for about 7-8 minutes, stirring occasionally, until the eggplant is tender and has absorbed the flavors.

        Add Tomatoes and Kale: Stir in the canned tomatoes (with their juices), balsamic vinegar, dried oregano, and red pepper flakes. Bring to a gentle simmer and allow to cook for about 5 minutes. Then, add the chopped kale and cook until wilted, about 2-3 minutes.

          Combine Pasta and Sauce: Add the drained pasta to the skillet, tossing to combine with the vegetable sauce. If the mixture seems dry, gradually stir in some reserved pasta cooking water until you reach your desired consistency.

            Taste and Adjust: Season the pasta with additional salt, pepper, or balsamic vinegar as needed.

              Serve: Divide the pasta into bowls, garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese (if using). Enjoy your healthy Eggplant & Kale Garden Pasta!

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4