Vegan “Cheesy” Eggplant Pomodoro with Kale

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Ingredients
2 eggplants, diced
1 onion, diced
3 cloves garlic, minced
4-6 cups cut grape tomatoes
1-2 T capers
8 cups kale, chopped
½ cup nutritional yeast
Sea salt and pepper to taste
3 T Olive oil

IMG_1847cProcess
Place olive oil, onion, and eggplant in large skillet and sauté until eggplant begins to soften. Add tomatoes and capers. Continue to cook until tomatoes start to cook down. Add kale, salt, and pepper. Cook until kale is tender. Add nutritional yeast and stir. Toss with pasta or serve on toasted Italian or French bread.

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