Heat a large saucepan over medium-high heat. Add olive oil, the eggplant and 1/3 of the minced garlic (1 clove as original recipe is written // adjust if altering batch size). Sprinkle with 1/2 tsp sea salt (as original recipe is written // adjust if altering batch size). Sauté for 3-5 minutes or until a golden brown color is achieved, then add the mushrooms and cook for 2 minutes more or until all of the veggies have color. Set aside and cover – you will top the pasta with it.
To the same saucepan, add the pasta, water, marinara sauce, the remaining cloves of garlic. Start with 1.5 tsp sea salt and 1 tsp black pepper (you will likely add more later depending on the saltiness of your marinara/your personal taste // amount as original recipe is written // adjust if altering batch size).
Remove from heat and top with eggplant-mushroom mixture and more fresh parsley or basil. Serve immediately. Serves 3-4 (as original recipe is written).
*For the pasta, I used 3/4 of a 16-ounce bag of orecchiette, but I would recommend a spaghetti or penne, as it’s not as likely to clump together.
*Use gluten-free pasta to keep gluten-free.
*Adapted from Martha Stewart.
*Inspired by Vegan Miam.
*Nutrition information is a rough estimate.