Preheat your oven to 390 degrees (200 degrees C).
Dice up the Eggplant (1).
In a skillet heat up Extra-Virgin Olive Oil (2 tablespoon) and Garlic (2 clove). 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.
Cut Tomatoes on the Vine (8) in halves and add them to the skillet. Season with Salt and Pepper (to taste) and Dried Oregano (1 teaspoon). 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.
Cook Zero&Light Fit Pasta (35 gram) 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 (40 gram).
Transfer into a baking dish, grate some Nutritional Yeast (2 tablespoon) if you prefer. Cover with the remaining 1/3 of sauce and Vegan Cheese (20 gram).
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!