Bean Pasta with Slow-Roasted Tomatoes, Eggplant and Pistachio Mint Salsa

Instructions:

To prepare the tomatoes, slice in half, lengthwise, remove the stem cores and place cut side up on a Silpat-lined baking sheet. Brush the tops of the tomatoes with 1 tablespoon white wine mixed with 1/2 tablespoon balsamic vinegar. Then sprinkle generously with dried basil and oregano and sprinkle lightly with a few grinds of black pepper. Place in a 225 degree oven for 2 hours or until they appear shriveled yet still moist.

To prepare the eggplant, place eggplant slices on a Silpat-lined baking sheet, brushing both sides with the liquid smoke. If you are not using liquid smoke, use white wine. Sprinkle lightly with freshly ground black pepper. Roast in the oven at 375 degrees for about 20 minutes, remove from the oven and brush tops with white wine. Turn over each slice, brush with white wine and roast for another 15 minutes. At this point, check the doneness/dryness and brush again and roast an additional 10-15 minutes as needed until tender and browned.

To make pistachio mint salsa, place pistachios, mint, parsley, garlic and scallions in a food processor and blend to a fairly smooth paste. With the motor running, drizzle in enough non-dairy milk to achieve desired consistency. Add in the remaining ingredients and process until well combined. Adjust seasonings, then let stand for at least an hour to let flavors mingle.

To plate, place a small amount of bean fettuccine in the center of each plate. Top with two eggplant medallions and 4 tomato halves. Top with salsa or serve on the side.