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 quarts Water
• 4 ounces 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 taste Black pepper
• 2 Tbsp. Fresh parsley
• 1 ounce Gruyere cheese (Asiago or other hard cheese will do)