Recipe by Pietro Gallo, vegan chef and co-owner, with brother Dario, of Little Italy’s Civico 1845.
Preheat oven to 400°.
Place eggplant in a bowl with the olive oil, balsamic vinegar, oregano, and salt and toss to coat. Transfer to an oven-safe dish and bake for 20 minutes. Allow to cool.
Cook pasta to taste. When cooked, cool down with a rinse of cold water.
In a large serving dish, combine the pasta, eggplant, sun-dried tomatoes, arugula, and vegan mozzarella. Sprinkle with salt to taste.
Optional garnish: Drizzle balsamic vinegar on top and scatter with halved fresh cherry tomatoes.