Measurements

• 200g gluten
• chopped1 cup fresh basil leaves1 large eggplant
• diced2 tablespoons olive oil2 cloves garlic
• mincedSalt to tasteBlack pepper to tasteOptional: Vegan Parmesan cheese for serving

Preparation Method

• Preheat your oven to 400°F (200°C).Place the diced eggplant on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and black pepper.
• Roast in the oven for 20-25 minutes until golden and tender.While the eggplant is roasting, cook the gluten-free spaghetti according to package instructions.
• Drain and set aside.In a large pan, heat the remaining 1 tablespoon of olive oil over medium heat.
• Add the minced garlic and sauté for 1-2 minutes until fragrant.Add the chopped tomatoes to the pan and cook for 5-7 minutes until they start to break down into a sauce.Stir in the roasted eggplant and fresh basil leaves.
• Cook for another 2-3 minutes.Add the cooked spaghetti to the pan and toss to combine with the sauce.
• Season with additional salt and black pepper to taste.Serve hot, optionally topped with vegan Parmesan cheese.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.