Pasta Shells with Eggplant Mushroom Tomato Sauce

I made this dish in my hotel room. This veggie packed pasta sauce is a perfect complete meal! Stewing your veggies in a sauce like this is another great way to reap all the nutrients and phytochemicals from your veggies. You can enjoy this sauce like I did with gluten-free pasta shells, or with your favorite pasta veriety. It's also a perfect dish for a picky eater.

#cookinginahotelroom

Pasta Shells with Eggplant Mushroom Tomato Sauce

by Sarah Farsh September 15th, 2013

• 4 cups cooked brown rice pasta shells (approx one bag)
• 1 tbsp minced garlic, or garlic powder
• 1 cup cherry tomatoes, sliced in half
• 1 cup baby portobello mushrooms, diced
• 1/2 eggplant, peeled and diced
• 1/2 cup crushed or pureed canned tomatoes
• 1 tbsp fresh basil
• salt/pepper/red chili flakes to taste

In a large pot, saute garlic, tomatoes, mushrooms, eggplant and crushed tomatoes together until simmering. Add fresh basil and spices, and toss pasta lightly into sauce. I ended up throwing in some fresh spinach at the end - it was a great addition!