2 small eggplants, peeled and diced
1/3 large yellow onion
1 cup sliced heirloom cherry tomatoes
1 1/2 cups spinach
1 TBSP sugar
Large pinch of kosher salt
1 ounce red wine
1/2 jar marinara (your favorite)
Heat some avocado oil in a skillet.
Add the onions to the oil and sautee until they start to brown.
Add the eggplant and salt and let it soften and break down.
Add the tomatoes, spinach, wine, sugar and a drizzle of oil let it all soften and blend.
To finish, add the marinara and mix into your favorite cooked pasta.
For protein, add in meatless crumbles before you add the marinara.
In lieu of pasta, enjoy on its own or with rice or a baked potato.