This recipe can’t get much easier. All you need is an eggplant, maybe an onion, gluten free pasta, and your favorite pasta sauce. I love making this whenever eggplants are in season, plentiful at the farmer’s market, and I want to get some extra veggies into my dinner.

The key here is to make sure you cook the eggplants long enough. They retain a lot of water so all you need to roast them is some olive oil and time. Keep the heat on low/medium and wait until they start to brown. Once that is done, add the tomato sauce and any extra spices.

Top the gluten free pasta (my favorite is Lotus Foods pad thai rice noodles or Tolerant chickpea rotini) you already boiled with the sauce and voila! A meal everyone will love.

If you want some extra goodness you can even sprinkle some vegan hemp parmesan on top like I did! This one is my favorite.

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