Rigatoni Siciliana With Roasted Eggplant and Capers - Happy Belly After

Ingredients

• 1 large or 2 medium eggplant
• 5 large cloves garlic, peeled, smashed and thinly sliced
• 1 tbsp olive oil
• two 28 oz boxes of Pomi® chopped tomatoes
• 3 tbsp extra virgin olive oil
• 1 medium onion, peeled and cut in half
• 2 carrots, scrubbed and trimmed
• 1 tsp salt
• ¼ tsp baking soda, optional
• 1 tbsp Miyoko’s cultured butter
• freshly ground black pepper
• 3 tbsp capers
• 1 lb rigatoni
• cashew parmesan, recipe follows
• fresh basil, julienned
• ¾ cup cashew meal
• ¼ cup nutritional yeast
• 1 tsp sea salt