You name it...

...because I don?t know what to call it!

This is a meal built around what I had in the produce bin that needed to be used: eggplant and organic seedless black grapes. I had bought a lot of Japanese eggplant last week and forgot they were in the fridge; these were the first to be pan fried with onion, white wine and fennel seeds. (Reserve ¼ or so of mix for garnish.)

I boiled up gluten free elbow macaroni and after it cooked I rinsed with cold water ? this works so good with gf pasta to keep the gumminess next to nil.

Once the eggplant and onions softened I put them in the food processor and then added some diced organic tomatoes, nutritional yeast, minced garlic, parsley, organic seedless black grapes, fresh parsley and fresh basil.

Taking the reserved eggplant mixture quickly pan-fry it with some seedless black grapes and salt & pepper to taste. Set aside.

I combined the processed eggplant mixture with the cooked elbows and sprinkled some (vegan) buttered gf breadcrumbs on top and baked it for 15 minutes. This was just enough time for the top to brown. Then I garnished it with the pan-fried mix.

The grapes give this a nice sweet touch and combined with the eggplant and fennel it reminded me of meat sauce using sweet Italian sausage. You can also make this fat free by sautéing with vegetable broth instead of using oil for pan-frying.