– 1/2 lb of pasta of choice – 1 small eggplant (I used three mini chinese eggplants), sliced 1/4' thick – 1/2 of a yellow or white onion, diced – 3-4 Roma tomatoes, diced – 4 cloves garlic, peeled and chopped – 1/2 lb of spinach, chopped (optional) – 1/4 C of flour of choice – 1/2 C of hazelnuts, toasted and chopped – 1/4 C of nutritional yeast (optional) – 3 Tbsp of olive oil – 2 Tbsp of balsamic vinegar – handful of fresh oregano leaves, chopped or 1 Tbsp dried oregano – salt and black pepper to taste
In same skillet, cook onion and garlic until lightly browning, and add tomato. Cook covered on medium heat for 4-5 minutes until tomatoes break down a bit. Add spinach if using. Turn heat to medium low and add pasta, olive oil, balsamic vinegar, nutritional yeast (if using), oregano, and salt and pepper to taste. Heat until pasta is heated through, and everything is coated.