8 Roma tomatoes, or any interesting variety of heirloom tomato
1 tablespoon white wine, plus more for brushing the eggplant
1/2 tablespoon balsamic vinegar
dried basil
dried oregano
freshly ground black pepper
1 large eggplant, peeled and sliced into 8 rounds, approximately 1 inch thick
2 teaspoons salt-free liquid smoke, optional
8 ounces bean fettuccine, cooked according to package instuctions
For the Pistachio Mint Salsa:
1/2 cup raw pistachios
1/2 cup tightly packed fresh mint leaves
1/2 cup tightly packed fresh parsley leaves
2 cloves garlic, to taste
2 scallions, coarsely chopped
non-dairy milk, as needed
1 1/2 tablespoons champagne vinegar
freshly ground black pepper