2 Zucchini
cup of eggplant, cut into small cubes
1 cup of mushrooms (portobello, cremini, shitake or white)
1/2 cup of pitted, sliced kalamata olives
1 handful of cherry tomatoes, sliced in half
2 cups of marinara sauce
1 tablespoon balsamic vinegar
1 box of quinoa spaghetti (or preferred type of spaghetti)4 cloves of garlic, minced
1 tablespoon of grapeseed oil or 1 pat of butter
Sea salt and pepper to taste
Optional: Red pepper flakes
Extra virgin olive oil
Fresh basil or parsley.

In small bowl, add balsamic vinegar to eggplant and massage with hands until well-distributed. Heat pan, when hot add tablespoon of oil or butter and 1/2 of minced garlic. When garlic is brown, add eggplant. Lower heat to medium low. While eggplant cooks, add a little water so it doesn’t burn. Keep sauteeing until soft, about 10 minutes. Set aside in bowl.

Reheat pan, add remaining oil/butter and sautee remaining garlic until brown.  Add mushrooms, sauteed until browned, about 5-7 minutes. Set aside in bowl.

Wash zucchini and take serrated vegetable peeler to shred zucchini into “angel hair” pasta. (If you don’t have a serrated vegetable peeler, slice into very thin strips with knife.) Boil a medium pot of water, add zucchini pasta for two minutes. Drain and set aside.

Boil a large pot of salted water. Add quinoa pasta, cook until tender, about 15-20 minutes. Drain.

Place cooked spaghetti to large pot, add marinara sauce, olives and all vegetables and stir. Turn heat to high until mixture begins to bubble and then lower to medium low. Let cook for about 10-15 minutes, stirring occasionally. Season with salt, pepper and red pepper flakes. Turn off heat and drizzle with olive oil. Serve in bowls and garnish with fresh herbs.