vegan grilled pepper & eggplant pasta

I cut the peppers in half and grilled them with salt and oil in the oven until they started to get dark on the outside.
I let the sliced eggplants sit in salt for an hour before frying them in a lot of oil.

Then I put half of the grilled peppers and half of the fried eggplants in a blender, together with one clove of garlic confit, some olive oil, salt and black pepper, a little bit of orange juice (straight from a fresh orange), a splash of red wine vinegar and some fresh green olives.

I mixed the al dente cooked spaghetti (bronze cut) with some pasta water and a good ladle full of the blended sauce and stirred it until the sauce emulsified and perfectly held onto the pasta. I then added a good amount of chopped up grilled pepper and eggplant and stirred it again. To garnish i used some of the pepper and eggplant, fresh cracked black pepper, extra virgin olive oil, a little drizzle of fresh orange juice and vegan pasta topping.
A perfect vegan comfort meal, super creamy and rich in flavor.