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Mediterranean Penne

I am a HUGE pasta lover and this right here, is amazing, if I do say so myself. Let me know what you think.

1 pound penne pasta

2 cloves garlic, minced

2 teaspoons Italian seasoning

2 tablespoons oil

1 tablespoon capers

2 cups Kalamata olives, chopped

1 cup mushrooms, chopped

1 medium onion, sliced thin

2 cups eggplant, diced

1 tablespoon balsamic vinegar

1 ½ tablespoon tomato paste

1 cup vegan feta cheez


1. In a large pot, cook pasta according to package in salt water and set aside.

2. In a large pan on medium high heat, add oil, garlic, Italian seasoning, mushrooms, onion, and eggplant. Sauté for 10-12 minutes and reduce heat. Add capers, olives, balsamic vinegar, and tomato paste; cook for an additional 2-4 minutes.

3. Add cooked penne pasta and let cook for an additional 2-4 minutes. Remove from heat. Add vegan feta cheez on top and serve.

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