1/8-1/4teaspooncayenne pepper(adjust spiciness to taste)
salt and freshly ground black pepperto taste
2tablespoonschopped fresh basil
2tablespoonswater or vegetable broth
Preheat oven to 375 F. Trim off the end and cut the eggplant in half lengthwise. Place the two halves cut-side down on a baking sheet. Bake until completely soft, about 20-25 minutes. Remove from oven and allow to cool until easy to handle.
Scoop the pulp from the eggplant halves into a food processor. Add all remaining ingredients and puree until fairly smooth.
Spray a non-stick skillet with olive oil, if you think it might stick, and heat to medium-high. When it’s hot, spoon in the eggplant batter using about 3 tablespoons per pancake. Cook until the bottoms are browned and pancakes appear firm. (There’s really no way to tell this but to try to turn one over; if it crumples, it’s not ready.) Turn over carefully and brown the other side, pressing lightly with a spatula from time to time. Place on a platter and keep warm.
Bring a non-stick saucepan to medium heat. Add the garlic and sauté just a few seconds. Add remaining ingredients to the pan and cook until tomatoes soften. Keep warm.
Over medium heat, toast the pine nuts in a skillet until they start to become golden. Add the garlic and sauté for one more minute. Add the spinach, basil, and water, cover the pan, and cook just until spinach wilts, about 2-3 minutes. Serve immediately.
To assemble, place a pancake on a plate. Put 1/3 of the spinach on top of it and top with another pancake. Spoon 1/3 of the tomato sauce over the top and serve.
Nutrition info below includes pine nuts. Without pine nuts: 140 Calories (kcal); 3g Total Fat; (14% calories from fat); 7g Protein; 26g Carbohydrate; 0mg Cholesterol; 848mg Sodium; 8g Fiber.