Ingredients

• large eggplant - 1 (about 300 to 350 gm)
• pasta (penne or shell) - 200 gm
• garlic - 2 tbsp, chopped finely
• black pepper corns - 1 tsp, crushed
• oil to deep fry
• For Sauce:
• soya flakes - 1 cup
• dried mushrooms - 1/2 cup
• butter - 4 tbsp
• oil - 1/3 cup
• carrot 1, chopped
• celery 2 stalks
• onions 2, chopped
• maida - 1 tbsp
• tomatoes - 500 gm, peeled & chopped
• bay leaf 1
• thyme - 1 tsp
• cloves 2
• pepper to taste
• salt to taste
• To Garnish: parsley

How to Make Pasta with Eggplants and Vegetarian Bolognese Sauce

• Cut eggplant into 1.4 cm thick slices.
• Place in a colander and sprinkle with 1.5 tsp salt.
• Keep aside for 15 minutes.
• Cook paste as directed on the pack.
• Press the eggplant slices gently to drain the moisture.
• Heat oil and deep fry the slices.
• Drain on kitchen paper.
• Take 1 tbsp of oil in a small fry pan and fry garlic till dark brown.
• Add pepper corns, stir well and pour over the eggplant slices. Toss well.
• To prepare sauce, soak the mushrooms in hot water for 1.5 hr.
• Discard stalks and chop the caps.
• Soak Soya granules in hot water for 145 minutes.
• Drain and squeeze out all the water.
• Heat 1.5 the butter with oil. Brown the Soya flakes in it.
• Add carrot, celery and onion.
• Fry for a few minutes.
• Add salt, pepper tomatoes, bay leaf thyme and cloves. Add mushrooms.
• Add 2 cups of water and simmer for 10-15 minutes. Mix remaining butter with flour and add to the sauce.
• Simmer for five more minutes.
• Arrange pasta on a serving plate.
• Top with eggplant slices.
• Pour the hot sauce on top and garnish with chopped parsley.