1smalleggplant (I used three mini chinese eggplants), sliced ¼' thick
½of a yellow or white onion, diced
3-4Roma tomatoes, diced
4cloves garlic, peeled and chopped
½poundof spinach, chopped (optional)
¼cupof flour of choice (wheat, GF, rice, chickpea all ok)
½cupof hazelnuts, toasted and chopped
¼cupof nutritional yeast (optional)
3Tablespoonsof olive oil
2Tablespoonsof balsamic vinegar
handful of fresh oregano leaves, chopped or 1 tablespoon dried oregano
salt and black pepper to taste
Cook pasta until al dente, drain, rinse and drizzle with olive oil to prevent sticking. Set aside.
Place flour, a pinch of salt and pepper, and a pinch of oregano in a medium bowl and stir to combine. Toss eggplant slices in the flour mixture one at a time until coated. Heat a deep skillet with 1 tablespoon of high heat oil over medium heat, and add eggplant slices. Cook on both sides until tender and evenly browned, usually 2-3 minutes per side. When done transfer to a plate and set aside. Keep warm.
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.
Top with toasted hazelnuts and eggplant slices, and drizzle with additional balsamic vinegar just before serving. Adjust salt and pepper as desired. If your hazelnuts are raw, toast for 4-5 minutes in skillet over medium low heat, then chop on cutting board. Serve immediately and enjoy!