Cooking Instructions
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Step 1
Preheat your oven to 390 degrees (200 degrees C).
Step 2
Dice up the
Eggplant (1)
.
Step 3
In a skillet heat up
Extra-Virgin Olive Oil (2 Tbsp)
and
Garlic (2 cloves)
. Cook on medium until garlic cloves get a nice golden color.
Step 4
Remove the garlic and add the diced eggplant. Cook on medium-high until eggplant are golden in color, about 10-12 minutes.
Step 5
Cut
Tomatoes on the Vine (8)
in halves and add them to the skillet. Season with
Salt (to taste)
,
Ground Black Pepper (to taste)
, and
Dried Oregano (1 tsp)
. Cook on medium until tomatoes release their water and soften up.
Step 6
Remove 1/3 of the sauce and keep the remaining 2/3 in the skillet.
Step 7
Cook
Gluten-Free Pasta (1 oz)
in salted, boiling water according to package directions. Drain.
Step 8
Add the pasta to the pot and sauté it in the skillet together with 2/3 of the sauce. Mix it with
Vegan Cheese (1/3 cup)
.
Step 9
Transfer into a baking dish, grate some
Nutritional Yeast (2 Tbsp)
if you prefer. Cover with the remaining 1/3 of sauce and
Vegan Cheese (3 Tbsp)
.
Step 10
Bake in preheated oven for about 15 minutes or until a nice crust forms on top.
Step 11
Let the pasta settle for 10 minutes, then serve it up and enjoy!
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