Ingredients

• 1 cup Organic Brown Rice Flour
• 1/2 cup Bob's Red Mill Corn Starch *
• 1/2 tsp Xanthan Gum
• 5 to 6 Tbsp Water
• 1 tsp Olive Oil
• 1/4 tsp Sea Salt
• 2 Eggs large

• 1 Eggplant
• 1/2 Onion medium-sized, diced
• 1 Tbsp Olive Oil
• 2 Tomatoes diced
• 1 Garlic
• 1 Salt (to taste)

Instructions

1. Combine all ingredients in a large mixer and blend until it holds together well.
2. Cut into 4th for an easier mass to work with. Roll out each piece on a starched board very, very thin. Cut into 1/4" lengths.
3. Boil in salted water until done, about 5 minutes.

1. Peel and cube eggplant. Salt and set to drain for 1/2 hour in a colander.
2. Saute onion in olive oil until light brown.
3. Squeeze excess water from eggplant. Puree eggplant, tomatoes and sauteed onions. Return mixture to saute pan and cook until thick and reduced. Add garlic and salt to taste.
4. Top freshly boiled and drained fettuccini with sauce, garnish and enjoy!