Another great idea from Rachael Ray. My mom asked me last weekend where I get all my great and innovative recipe ideas. I said the Food Network. And not my favorite show Chopped, but the shows with tv “personalities”, and not always the newest shows. This recipe was inspired by Rachel’s latest Week in a Day show, and I vegged it up and made it a macaroni with no cheez. Here is my take on this vegan and gluten-free Eggplant Mac.

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Now, if you have read every single one of my recipes (and I would be shocked if you had, lol) then you will notice that I have only used eggplant once – and it was shredded. And that is mainly because I don’t like it. The hard purple skin and squishy middle just doesn’t do it for me. But watching RR roast it and then blend it with other stuff … well, I think I could handle that. Especially since she roasted a bulb of garlic to go with it. And you know I love garlic! But when I went to buy a whole head of garlic (which I have never used before) they were so teeny-tiny that I bought 3 (they were on sale for 5 for $1) and they were purple. Meant to go with the eggplant!

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Start off with cutting your eggplant in half longways. Sprinkle olive oil on a baking sheet, then score around the eggplant about halfway down along the sides then across the top in a crisscross pattern. Sprinkle with salt and pepper then place cut-side down and roast at 350 for 30-35 minutes. Cut the top off your garlic making sure to reveal all garlic pieces and take as much flaky skins off as possible. Place in a semi-big sheet of tin foil and pour a few tablespoons of olive oil over them. Sprinkle with salt and pepper then close foil over them. Roast garlic for 35-40 minutes. You may need to take the eggplant out before the garlic is done. Once the are both done, take out then turn broiler on. Let eggplant and garlic cool until you can handle them. Broil the red pepper (with the oven door open slightly) until blackened on all sides. Take out and place in bowl and cover with plastic wrap.

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While the eggplant and garlic are roasting, chop your onion and let sweat out in pan with a little olive oil and basil and black pepper. Add tomatoes and let stew until eggplant and garlic are done roasting. Defrost spinach in microwave – once cool, squeeze out all liquid. Chop zucchini and carrots into thinnish spears. Once eggplant is cool enough to touch scrape flesh out of skin and into food processor or blender. Squeeze in roasted garlic. Using a paper towel wipe off burned pieces on red pepper, then slice and scrape out seeds. Add pepper and tomato sauce to blender. Process until smooth and creamy. Boil zucchini and carrots with macaroni until mac is just done. Drain all and pour back into pot. Add eggplant sauce and mix then add peas and spinach. Mix again until combined. Turn burner to low and let heat through until peas are cooked. Enjoy!

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Eggplant Mac, 8 servings

1 Large Eggplant, washed and halved
3 Small Bulbs Garlic, top cut off
1 Large Red Pepper, washed
1 Large Onion, sliced
1 Can Hunt’s Diced Tomatoes
1 Can Hunt’s Stewed Tomatoes
1 Tsp Black Pepper
2 Tsp Basil
3 Zucchini, washed and sliced
5 Carrots, washed and sliced
1 Bag Baby Peas
1 Cntr Frozen Spinach, defrosted
1 Pkg Barilla Gluten-Free Macaroni

1. Set oven to 350 degrees.
2. Wash eggplant then slice in half longways. Sprinkle olive oil on baking sheet. Score the eggplant down the sides about halfway down and across the top in a crisscross pattern. Sprinkle with salt and pepper. Roast 30-35 minutes.
3. Cut tops off garlic ensuring all pieces are cut, and peel off as much flaky skin as possible. Put in middle of big piece of tin foil then sprinkle with olive oil. Sprinkle with salt and pepper then close foil. Roast 35-40 minutes.
4. Chop onion and sweat out on medium heat with the basil, black pepper, and a little olive oil for 5 minutes. Add tomatoes ande let cook until eggplant and garlic are done.
5. Turn oven to broiler then broil pepper until blackened on all sides. Leave the door of the oven open and be careful while turning – use tongs. Take out and put in bowl and cover with saran wrap. Once cool, use a paper towel to wipe off black pieces then cut and scrape out seeds.
6. Defrost spinach in microwaveable bowl. Once cool squeeze all liquid out. Cut zucchini and carrots into thick spears and boil with noodles until noodles are just done.
7. Scrape flesh of eggplant into a food processor or blender. Squeeze garlic into it and add red pepper and tomato sauce. Blend until creamy.
8. Drain noodles and veggies then add back to pot. Be sure to save one cup of pasta water. Pour in eggplant mixture and mix then add peas and spinach and mix again. Turn burner to lowish heat and mix. Add pasta water and heat through until peas are done.
9. Portion out and enjoy!