Ingredients

6 tbsp. Olive oil
1/2 tsp. Dried chili flakes
2 cloves Garlic, finely chopped
1 cup Eggplant (aubergine), cut into thin 2-inch-long strips
2 lbs. Plum tomatoes, peeled and roughly chopped
1/4 cup Tomato paste
1/4 tbsp. Nondairy cream
Salt, to taste
12 oz. Orechette pasta, cooked al dente and drained
1/4 cup Fresh basil leaves
Some nondairy Parmesan cheese, freshly grated

Description

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