As a host cooking for a mixed crowd of vegans, vegetarians, and meat-eaters, deciding what to cook was even harder than usual. I ended up going with a vegetarian main-course that could be served vegan or not, depending on if you added cheese.
Since I had been craving pasta, I turned to an old Giada De Laurentiis family favorite: Rigatoni with Eggplant Puree. The recipe is available on the Food Network website, and is very easy to follow.
I paired the pasta with a coleslaw I made using a light dressing of (vegan version) white wine vinegar, apple cider vinegar, dijon mustard, sugar, salt, pepper, olive oil, and (added only to not vegan version) a little mayonnaise.