serves about 6
1/4 cup olive oil
1 medium globe eggplant, 1 1/4 lbs total weight, peeled, trimmed, and cut into 1-inch cubes
6 cloves garlic, minced
1 TBSP nutritional yeast
1 tsp dried oregano
1/2 tsp fine sea or kosher salt
1 cup dry white wine
scant 1/4 cup julienned sun-dried tomatoes, roughly chopped
1/4 cup plus 2 TBSP salted smoked almonds, chopped
1 lb whole wheat penne, or other pasta
Add the oil, cubed eggplant, garlic, oregano, salt, and nutritional yeast to a large skillet. Pour wine over skillet contents. Cover, bring wine to a boil, and reduce heat to low to maintain a steady simmer. Cook, covered, 30 minutes. Use a potato masher to create a pulpy sauce. Stir in sun-dried tomatoes, cover again, and keep warm.
Cook pasta according to package directions (10-11 minutes for al dente whole wheat penne). Drain well. Add to a large serving bowl. Pour the sauce in, toss well, and top with chopped smoked almonds. Serve at once.