Pasta with Eggplant and Soy

Eggplant are plentiful and cheap in summer and always go well with pasta. I have included soy as a protein source and topped the dish with roasted seeds to provide a crunchy topping. Make sure the oil is hot before adding eggplant and toss it really well as it is capable of absorbing lots of oil if you give it a chance.

1 med eggplant, cut into large dice
2 Tbsp vegetable oil (e.g. Canola, sunflower, safflower)
¼ cup water
225g tofu luncheon or soysage, cut into strips
250g tomato based pasta sauce
handful fresh basil leaves, chopped (optional)
3 Tbsp pumpkin seeds
375g dried pasta (e.g. rigatoni)

Heat a large heavy based saucepan or frying pan, add the oil and when hot toss in eggplant. Continue to toss the vegetable in the oil to ensure the eggplant does not stick to the bottom of the pan. After a few minutes, turn down the heat, add water or stock and cover. Leave to cook for 10 minutes, stirring occasionally to avoid sticking. Stir in tofu luncheon, pasta sauce and basil if used. Remove from heat and let flavours intensify.
Meanwhile cook pasta in plenty of boiling salted water until firm to the bite (al dente).
Dry fry pumpkin seeds until browned, tossing to obtain even browning.
Serve pasta with eggplant and soy sauce over and top with roasted pumpkin seeds.

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