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The perfect blend of tender eggplant, salty olives, and creamy pine nuts.
Preheat the oven to 400F.
Cut ⅓ of the eggplant off to dice, and use the remaining ⅔ to bake in the oven.
Once the oven is preheated, cut the remaining ⅔ of eggplant in half. Place on a cooking sheet and bake for 20 minutes.
Fill a medium-large pot halfway with water. Add a pinch of salt, cover pot and heat on high until water comes to a boil.
Once water is boiling add fettuccine noodles and cook for 12 minutes or until cooked through.
Add the ⅓ of diced eggplant to a pan with 1 tbsp of olive oil, cook for 10 minutes or until golden brown. Set aside.
Remove the eggplant from the oven and cut into pieces.
Remove fettuccine noodles from the stove and strain. Once drained, set aside.
In a blender, add baked eggplant pieces, Vegano Pomodoro Sauce, and half of the fresh basil. Blend on high for 1 minute.
Once blended, transfer the blended eggplant and Vegano Pomodoro Sauce to a large non stick pan and cook for 5 minutes. Once hot, add strained noodles and black olives. Continue to cook for 3 minutes.
Plate eggplant pasta and top with fried eggplant pieces, pine nuts, and remaining basil to garnish.