Add diced yellow onion to a pan with 1 tbsp of olive oil and saute onions until they start becoming translucent (about 3 minutes).
Add Impossible meat (or lentils for a cheaper alternative) and cook until meat is a mixture of crispy and succulent (you want the browned texture without drying out the meat so start with a higher flame and cook for shorter).
Add eggplant and zucchini and saute for 5 minutes.
Add tomato paste, crushed tomatoes, garlic, white wine and red pepper flakes. You can also use a jar of your favorite tomato sauce! Sometimes we’re short on time and dont have the time or energy to make a sauce from scratch and that’s okay! We recommend Safeway Signature Select Arrabiata sauce!
Bring sauce to a boil, then turn down to a simmer. The goal of this simmer is going to be to turn the eggplant from tough to buttery smooth. This can take a while so pour yourself a glass of wine, sit down, and relax.
Meanwhile, add your pasta to a pot of boiling water and cook until al dente (follow box instructions).
Simmer for 10-20 minutes or until the eggplant melts in your mouth and is no longer tough. (Looking to save some time? Saute the eggplant a bit longer before adding the sauce and it will get it closer to that buttery texture and shave some time!).
Pour sauce over individual bowls of pasta or add the pasta into your sauce pot and mix together! Enjoy!
