• 1½ pound eggplant peeled and chopped
• 5 clove garlic minced
• 4 teaspoon extra virgin olive oil
• 10 tablespoon blanched almond flour more or less as needed
• 4 egg For vegan sub: 1 tablespoon flax meal + 3 tablespoons water= 1 egg
• 3 tablespoon Italian seasoning
• 2 tablespoon garlic powder
• 1 teaspoon crushed red pepper
• 1 teaspoon freshly ground black pepper
• 1 tablespoon Kosher salt

Marinara:

• 38 ounce canned tomato sauce
• 1 ¼ cup onion diced
• 6 clove garlic minced
• 2 ½ teaspoon extra virgin olive oil
• 6 tablespoon fresh basil chopped
• 3 tablespoon Italian seasoning
• 1/2 teaspoon crushed red pepper
• 1 red bell pepper diced
• 6 ounce tomato paste
• 3 bay leaf
• 1 tablespoon granulated garlic or garlic powder
• ½ tablespoon freshly ground black pepper
• 1 tablespoon Kosher salt
• 1 tablespoon coconut sugar optional, or stevia, or maple syrup to tame acidity

Pasta:

• 1.5 pound spaghetti OR miracle noodles for low carb and GF version

• 1/4 cup extra virgin olive oil
• 4 each onion medium, peeled and chopped
• 16 clove garlic peeled and chopped
• 2 each carrot large, peeled, and chopped in large chunks
• 3 each zucchini large, chopped into large chunks
• 2 pound cauliflower cut into florets
• 1 pound broccoli cut into florets
• 2 tablespoon salt
• 2 tablespoon harissa or chili paste
• 2 teaspoon ground coriander ground
• 2 teaspoon ground cinnamon ground
• 1 teaspoon ground turmeric ground
• 1/2 teaspoon Kosher salt
• 28 ounce canned whole peeled tomatoes canned, peeled, and quartered
• 1/2 cup dried apricot dried and chopped
• 4 cup vegetable broth
• 1/2 cup canned chickpeas cooked
• 2 each lemon juiced
• 1 bunch Italian parsley