This dish is so yummy – a one pot wonder. If you are vegan just use 2 tbsp flax meal & 6 tbsp water mixed together in place of the egg (which is what I did). It makes great leftovers too!
- 1 globe eggplant, peeled and diced
- 2 pints cherry tomatoes
- 8 cloves garlic, minced
- 2 tbsp olive oil
- Red pepper flakes
- 2 eggs or 2 tbsp flax meal mixed with 6 tbsp water
- 2 tbsp tomato paste
- 4 oz Parmesan cheese (vegan works great too)
- 1 lb spaghetti squash, roasted and shredded
- 2 tbsp capers, drained
- 1/2 c basil, torn
Preheat oven to 425.
Heat oil in the skillet add eggplant, tomatoes, garlic, oil, salt and red pepper flakes. Cool until eggplant is tender, stirring often. Add spaghetti squash and stir to incorporate.
Combine egg, cheese and tomatoes paste then stir into the pan. Add the capers and basil, stir in and bake for 30 – 35 min.