Ingredients:
Rattitaui
4 cups Roasted Eggplants
Olive Oil
2 tbsp Tomato Paste
2 oz white wine
Salt & Pepper, to taste

Roasted Spaghetti Squash
Olive Oil
1 medium Spaghetti Squash, cut in half and seeded
Salt liberally

Cranberry Farro
1 tbsp Olive Oil
1 oz minced sShallots
1 cup Farro
1 cup Cranberry Juice
1 cup Water
Salt & Pepper

Arugula Pesto
3oz Olive Oil
2oz Arugula
1 oz Lemon juice
1 oz Basil
Salt & Pepper, to taste

Shakshuka
1/2 cup blended Olive Oil
4 medium size Onions  (diced large)
10 cloves of Garlic (smashed)
2 cans Plum Tomatoes
1 tbsp Sumac
2 tbsp Coriander
1  tbsp Cumin
1 tsp Red Chili Flake
Juice of 2 limes
1/2 bunch of fresh Basil roughly chopped
Salt & Pepper to taste 

Method of Preparation
Rattitaui
Sauté eggplant on medium heat add tomato paste and de-glaze white wine.

Roasted Spaghetti Squash
Roast @375 degrees for approx. 45 min - 1 hour or until fork tender.

Cranberry Farro
In a medium pan sauté minced shallots in olive oil until translucent. add farro and toast for 1 minute. Add water and juice, set on low simmer until absorbed.

Arugula Pesto
In a mixer blend S+P, Arugula, basil and lemon juice until pulpy.  Slowly drizzle in olive oil until you reach a sauce like consistency. 

Shakshuka
Each serving is served baked with 2 fried eggs in the oven for about 10 minutes. It's served with 2 slices of toast.