1 large eggplant- diced
1 tbsp extra virgin olive oil
150g penne or rigatoni
1 garlic cloves- minced
½ tsp dried oregano
½ tsp dried thyme
1 bunch fresh basil leaves
Pre-heat the oven to 180°C.
Add the eggplant and olive oil to a baking dish, sprinkle with salt and pepper, and toss to combine. Spread the eggplant out evenly, and roast for 25 minutes or until tender.
In the meantime, bring a large pot of water to boil. Season the water generously with salt, and cook the penne 3 minutes less than the packet instructions. Drain, reserving 2 tbsp of the pasta cooking water
Once the eggplant is tender, remove the baking dish from the oven. Add in the MEET Plant Based Italian Meetballs, the cooked pasta, the passata, oregano and thyme. Add in the pasta cooking water, and combine everything together.
Sprinkle the plant-based mozzarella on top, and place the baking dish back in the oven.
Bake for a further 20 minutes, or until the sauce has thickened and the cheese is golden brown.
Remove the tray from the oven and leave to stand for at least 10 minutes. Scatter over with the fresh basil leaves and serve warm.
In a separate pan, heat a small amount of oil on medium-high heat. Add the Meetballs, and pan-fry for 3-5 minutes or until lightly golden. Add these to the pasta, and gently combine.