Gochujang Eggplant Pasta

It’s finals season…and that means quicker, easier meals! This flavorful pasta helps make sure I’m eating healthy and not getting sick during the most important time of the semester… Here’s how to make it.

Ingredients:

• 2-3 cloves of garlic, chopped

• 1/2 onion chopped

• 1/2 carrot diced

• 1/2 chinese eggplant diced

• 2 celery stalks diced

• 1 red pepper diced

• 2 tbsp gochujang

• 2 tbsp tomato paste

• 1/2 cup of white wine (sub with apple cider vinegar if you are non alcoholic)

• 2 tsps soy sauce for extra umami

• Pasta or noodles of choice

• Finish with a light dusting of parmesan and/or dill

Instructions:

• Dice all your veggies then start by browning your garlic and onion.

• Then add in the red pepper, celery, carrot, and eggplant.

• Sauté until the pan starts to brown then deglaze with white wine.

• Let the wine simmer away then add in gochujang and tomato paste, letting it brown again.

• Deglaze again with white wine and a little soy sauce.

• In the meantime, place your noodles into boiling water to cook.

• Add cooked noodles into the veggie sauce, with 1/4 cup of pasta/noodle water.

• Toss until well combined then serve with parmesan and dill.