Linguine alla Norma

Preheat the oven to 400 °F.

Finely chop the onion and garlic and put into a bowl. Dice the eggplant and put into a second bowl.

• ½ Onion, yellow (~ 1.4 oz)
• 1 Garlic clove (~ 0.1 oz)
• ½ Eggplant (~ 5.6 oz)

Add the olive oil into the bowl with the eggplant, season with salt and pepper, place on a baking sheet lined with parchment paper and bake for approx. 20-30 minutes.

• 1 Tbsp Olive oil
• Salt
• Black pepper

Heat the olive oil in a non-stick frying pan over medium heat and sauté the garlic and onion until the onions turn translucent.

• 1 tsp Olive oil

Cook the linguini according to the package instructions.

• 3.2 oz Linguini

Add the tomatoes, red wine, agave syrup, and thyme to the pan and let simmer for approx. 8 minutes.

• 7.1 oz Tomatoes, diced, canned
• 1 tsp Thyme leaves, dried
• ¾ tsp Agave syrup
• 2 Tbsp Red wine

Add the eggplant into the pan and turn off the heat.

Season with salt and pepper. Serve the pasta with sauce and top with the cream cheese and basil.

• Salt
• Black pepper
• ¼ cup Vegan cream cheese
• 7 leaves of Basil, fresh (~ 0.1 oz)

Enjoy your meal!