Eggplant Parmesan & Spaghetti with Roasted Balsamic Tomato Sauce

A fresh eggplant picked from my sister-in-law’s garden yesterday + tomatoes from CSA Week #11 + Nut-based Parmesan (which I make all the time and keep in the refrigerator) from the Candle 79 Cookbook = a really delicious lunch.

Roasted Balsamic Tomato Sauce
2 lbs fresh tomatoes
1 onion
6 cloves of garlic
1/4 cup olive oil
1/4 cup balsamic vinegar
1/2 teaspoon salt

Preheat the oven to 350.  Cut up the tomatoes and onions and mix with olive oil, balsamic, and salt.  Roast for 45 minutes to an hour until really roasted.

Pour everything into the blender and blend. Then pour into the Foley Mill and “foley” until there is nothing left to “foley.” (If you don’t have a Foley Mill, it’s time to get one!) If made ahead of time, heat through before serving.

Eggplant Parmesan & Spaghetti
1 eggplant
1 lb gluten-free spaghetti
Cashew Parmesan

Cook the pasta.

Slice up the eggplant and brush both sides with olive oil. Place in the oven when there are 20 minutes left for the tomatoes.

To serve, mix the spaghetti with the sauce. Plate it up and decorate with the eggplant. Top with Cashew Parmesan. Enjoy!

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