Eggplant and Penne - Vegatarian and Dairy Free Recipe

How sweet of you to do this for her! Wow, those are tough allergies, and paired with vegetarian! I'm vegetarian, but have no allergies, so as I was thinking about how I would prepare this I keep thinking 'nope, can't do that.... nope, can't do that!'. Wow.

Anyway, should be easy enough to find the pasta, checking labels to find some without eggs. If conventional pasta seems to all have eggs, check in the gluten free section, they tend to have better versions of things that eliminate one ingredient or another. For the eggplant, I usually peel them (like the taste better) and slice pretty thin. For you, I would dip each piece in rice milk, then dredge in breadcrumbs (again, you may have to make your own breadcrumbs using bread that doesn't have the allergens in it). I bake my eggplant, laying the pieces flat on a pan lightly coated with canola oil, drizzle canola or olive oil on the top and bake covered with tin foil at 375 for about 10 minutes and then remove foil and cook another 5. You could either find storebought sauce that doesn't have offending ingredients, or easily make your own with tomato, garlic, basil, and onion.

Good luck!

Here ya go!

Baked Chickpeas with Eggplant and Tomatoes
1 eggplant
2 large tomatoes, sliced
2 cans chickpeas (drained and rinsed)
2 tbs olive oil
1 clove garlic
1/4 teas. dried basil
1/4 teasp dried thyme

Preheat oven to 350.
In a small bowl stir together the oil, garlic, basil and thyme (set aside)

Cut eggplant into 1/4 inch slices. place in a colander and sprinkle liberally with salt. Let drain for 30 minutes; since and pat dry.
In a 9 inch pie plate or casserole dish, alternate the eggplant and tomato slices in the a circle around the outer edge of the dish. Place the chickpeas in the center. Drizzle the oil mixture over the vegetables and chickpeas. Bake for one hour. Serve over pasta to complete the protein.

I have made this lots of times. I usually double the oil and spices because when it all cooks together it creates this delicious garlicky broth. I also use a pyrex dish with a lid that seals it all in as it bakes. If you make this for someone that eats cheese, it's very good with cheese put on top before baking.

Marinated Chickpea Salad:

1 1/12 cups canned ( drained and rinsed) chickpeas (garbanzos)
1 can corn
1/3 cup chopped red onion
1/4 cup carrot
1/4 cup celery
3 tbs vegetable oil
1 1/2 tbs cider vinegar
1tbs white vinegar
1 clove garlic
1/2 teas dry mustard
1/2 teas salt
1/4 teas sugar
1/4 paprika
1/4 teas pepper

In large bowl combine the first 5 ingredients.
in small bowl stir together the rest of the ingredients.

Pour the dressing over the salad and toss until combined. Let stand at least 1 hour before serving.
This says it serves 8 people.

Good luck!

I would grill small chunks of eggplant, red peppers, and whatever other veggies you think she likes. Then toss with penne and olive oil, and herbs if you want. I make this all the time and it's delish!