• Brush eggplant with 2 tablespoons oil; sprinkle with thyme and oregano. Grill, covered, over medium heat 3-4 minutes on each side or until tender. When cool enough to handle, cut into bite-size pieces.
• Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add onion; cook and stir 5-7 minutes or until tender. Add garlic, salt and pepper; cook 1 minute longer. Add wine to pan; cook, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until liquid is almost evaporated.
• In a large bowl, combine eggplant, tomatoes, parsley and vinegar. Add cheese; toss to combine.

• Heat the olive oil in a large pan over medium heat. Sauté the onion until golden and translucent. This would take 5 to 10 minutes.
• Add in the garlic and the tomato paste. Stir to combine and add the salt and pepper.
• Add in the spinach and cook over medium heat until the spinach is cooked and wilted, about 10 minutes.
• To make the yogurt sauce, mix the yogurt with the grated garlic, salt, pepper and dried mint.
• Melt the butter in a small pan over medium heat. Once melted, add in the Aleppo pepper and give it a good stir. Add in the walnuts and cook for a minute or two.
• Transfer the sauteed spinach to a serving plate. Top with the yogurt sauce and spiced butter.
• Notes:

  - If using regular spinach, chop them a bit so the leaves are a bit smaller. You can use plain yogurt to make the sauce. Non-dairy yogurt would also work as long as it's not flavored. 

  - Find dried mint at Mediterranean or Middle Eastern shops or online. 

  - You can serve sauteed spinach warm or at room temperature. 

  - Store the leftovers in an airtight container (remove the yogurt sauce if possible) and refrigerate for up to 3 days.

  - You can reheat the dish using a microwave or a pan over medium heat. 

For the zoodles:

• Run squash through a spiralizer, or cut into long julienne strips, about ¼ inch wide. Place the zoodles in a large colander and sprinkle with kosher salt, lifting and turning to coat each strip. Let stand over a bowl for 30 minutes.
• Rinse zoodles then squeeze them gently to remove excess moisture.
• When ready to cook, place a dry non-stick pan over medium-high heat. When pan is hot add zoodles and cook for 1-2 minutes, turning gently.
• Turn heat to low, add olive oil, kosher salt, and pepper to taste.

For the meat-tomato sauce:

• Heat a large saute pan over medium-high heat. Add the olive oil, and ground beef, breaking up the chunks into small pieces.
• When meat is cooked halfway through, add the onions, garlic, celery, and carrot, sautéing until vegetables are soft, about 15 minutes more.
• Add the Kosher salt and the white wine. Cook until the wine has evaporated.
• Add the tomatoes, oregano and saute an additional 15 minutes. Taste and correct for salt. Serve sauce over zoodles and sprinkle with parmesan cheese.