This dish is simple yet packed with flavour, coming together in no time. Cooking the tomatoes and eggplant until soft creates a rich, hearty base for the sauce, while balsamic vinegar adds depth and a touch of acidity. We’ve stirred in some vegan cheese for extra creaminess and finished it off with a sprinkle of chili flakes for a subtle spicy kick.
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Tomato Eggplant Pasta
