Spaghetti With Roasted Eggplant Marinara And Vegan Lentil Meatballs Recipe

Ingredients For Spaghetti With Roasted Eggplant Marinara And Vegan Lentil Meatballs Recipe

• 1 tablespoon Olive Oil, Divided
• 1 Medium eggplant, cut in 1/2 lengthwise
• 1 Head Garlic
• Salt
• Pepper
• 28 ounce Crushed Tomatoes
• 1.5 cup Vegetable Broth
• 0.5 cup Red wine, or additional vegetable broth
• 1 teaspoon Dried oregano
• 1 teaspoon Dried Basil
• 0.5 teaspoon Dried Rosemary
• 0.5 teaspoon Salt
• Freshly ground black pepper
• 1 teaspoon Brown sugar or coconut sugar, optional
• 1 tablespoon Ground flaxseed
• 3 tablespoon Water
• 2 cup Cooked lentils du puy*, divided
• 0.5 cup Pecans, coarsely chopped
• 0.25 cup Chopped sun dried tomatoes, oil packed or soaked dry packed
• 2 tablespoon Roasted eggplant marinara
• 1 Clove Garlic, Chopped
• 1 teaspoon Onion powder
• 1 teaspoon Salt
• Freshly ground pepper
• 0.75 cup Bread crumbs, gluten free if desired
• Spaghetti, gluten free if desired
• Parsley or basil for garnish
• Vegan parmesan, optional