Dinner Nineteen

Red Lentil Fusilli 

Bean and lentil pasta is a game changer!   It tastes better than rice or corn pasta, fills you up more, and makes much better leftovers.   It has become so popular, you'll find it in the regular pasta section of most grocery stores (here is the most widely available brand).   This makes a super easy meal on a busy day, with a decent amount of protein.  I don't normally cook with eggplant, but I found two perfectly good ones in the discount section of Sobeys for less than two dollars (it's kind of like when you find an Italian cashmere sweater for less than ten dollars at the thrift store, you don't ask question, you just buy)!   

Ingredients: 

• ​​This red lentil pasta, but really any bean or lentil pasta will do (usually red lentil or chickpea)
• Two eggplants, cubed
• Two red onions, roughly chopped
• Two tablespoons of olive oil
• One half teaspoon dried thyme
• One half teaspoon red pepper flakes
• Salt and pepper
• One can of tomato paste
• This vegan feta 

Instructions:

Put the eggplant, onion, olive oil, thyme, and red pepper flakes in a Pyrex baking dish, stir it all up, and roast in a 375 degree oven for about 45 minutes.   Turn off the oven, stir the tomato paste into the veggies, and put the pan back in the warm oven.  Add the pasta to boiling water, stirring frequently in the beginning and less frequently towards the end.   Drain when the pasta is soft, and add it to the Pyrex dish, mixing well.    Add the feta on top, and this dish is ready to go!