Red Pepper Eggplant Pasta

Prep Time 10 min Cook Time 20 min Serves 5-6 servings     adjust servings


  • 2 cups penne pasta (I used brown rice pasta)
  • 6 cups water
  • 2 cups chopped mushrooms (baby bella or button)
  • 1 medium yellow onion chopped
  • 1 cup diced roasted red peppers
  • 4-5 cups chopped eggplant,
  • 3.5 cups diced tomatoes
  • 2 cloves garlic
  • 2 cups veggie broth
  • 1 tsp dried oregano
  • Sea salt to taste


  1. Chop the eggplant, lightly salt and place in a colander for 15 minutes.
  2. In a medium stock pot , bring the 6 cups of water to a boil.
  3. Add the pasta and cook for about 8 minutes.
  4. Drain and rinse with cold water.
  5. Put all the ingredients, except the pasta, in a large sauce pan .
  6. Cover and let simmer until onions are soft and eggplant is cooked.
  7. Lastly add the pasta and serve.


Recipe Notes

This should last at least 5 days in the fridge. I am not sure how well it will freeze since I haven't tried it. Enjoy!

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