Fettucine with Roasted Eggplant and Broccoli - mds.CulinaryMedicine.org

Ingredients

• 1 lb Eggplant, raw (2 8-ounce eggplants)
• 8 ounces Broccoli, raw
• 1 cup Water
• 1 spray Spray olive oil
• 3 quart Water
• 4 ounce Whole Wheat Fettuccine (or gluten-free pasta)
• 1 Tbsp Olive oil
• 1 clove Garlic, raw (minced)
• 1 Tbsp Pine nuts
• 1 tsp Lemon zest (minced)
• 2 Tbsp Balsamic vinegar
• 1/4 tsp Salt
• 1 to taste Black pepper
• 2 Tbsp Fresh parsley
• 1 ounce Gruyere cheese (Asiago or other hard cheese will do)