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Vegan Pasta Alla Norma with Rigatoni
Ingredients
  • KOSHER SALT
  • 2 medium-small eggplants (about 8 to 10 ounces each) or 1 large eggplant (about a pound)
  • 2 tablespoons OLIVE OIL
  • 8 ounces RIGATONI (or another tubular pasta shape)
  • 4 cloves garlic, minced
  • 28 ounces CHOPPED TOMATOES
  • 2 tablespoons capers
  • 1 cup loosely packed basil leaves (plus extra for garnish)
  • Crushed red pepper (to taste)
  • CASHEW CHEESE (or another vegan cheese of choice)
Steps
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