Preheat your oven to 390 degrees (200 degrees C).
Dice up the
In a skillet heat up
Extra-Virgin Olive Oil (2 Tbsp)
Garlic (2 cloves)
. Cook on medium until garlic cloves get a nice golden color.
Remove the garlic and add the diced eggplant. Cook on medium-high until eggplant are golden in color, about 10-12 minutes.
Tomatoes on the Vine (8)
in halves and add them to the skillet. Season with
Salt and Pepper (to taste)
Dried Oregano (1 tsp)
. Cook on medium until tomatoes release their water and soften up.
Remove 1/3 of the sauce and keep the remaining 2/3 in the skillet.
Zero&Light Fit Pasta (1 oz)
in salted, boiling water according to package directions. Drain.
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)
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)
Bake in preheated oven for about 15 minutes or until a nice crust forms on top.
Let the pasta settle for 10 minutes, then serve it up and enjoy!