This is a tasty, easy and quick -and nutritious- semi homemade pasta sauce recipe that is great for kids. I made this sauce as an “experiment” to give my children more nutrition in their store bought pasta sauce. It’s so easy and simple. Your sauce will be done by the time your pasta has finished cooking!

Ingredients:

• 1 small to medium size eggplant
• 1 15 oz can chickpeas/garbanzo beans
• 1 jar pasta sauce of your choice
• olive oil
• salt
• your choice of pasta

Directions:

1. Fill up a large pot with water and add salt (optional). Cove with lid and put on stove over high heat.
2. While the pasta water is started, add some olive oil in a large, deep frying pan. Dice your eggplant. It does not have to look pretty. You can cut your eggplant into fairly big sized cubes. When the oil is hot, add all the eggplant. It might look like a lot, but it will cook down in volume. Sprinkle with salt and cover with a lid. The salt will extract moisture from the eggplant and together with the lid keeping the steam inside, it will saute the eggplant nicely without too much olive oil. Take lid off to stir a few times.
3. When your pasta water is boiling, add your pasta and follow cooking instructions.
4. When the eggplant has cooked through and has some brown color, add it to your food processor.
5. Empty the whole can of chickpeas to the food processor as well (with the water). Puree until it’s smooth.
6. Pour the eggplant and chickpea pure to your pan. Add the jar of pasta sauce. Bring the sauce to a simmer.
7. Drain your pasta.
8. Enjoy!

Eggplant goes very well with tomatoes and garlic. It will make your sauce a little creamier and less acidic than regular tomato sauce. The chickpeas add a nutty flavor to the sauce and brings up the protein level. If you want more tomato flavor, use a smaller eggplant.