Tomato sauce, red pepper emulsion and almond cream, roasted eggplant a fried sage

Tomato sauce:

Directions
Put the tomatoes in a saucepan. Add the olive oil, onion, and salt. Cook, uncovered, at a very slow but steady simmer for 45 minutes, or until the fat floats free from the tomato. Stir occasionally, mashing any large pieces of tomato with the back of a wooden spoon. Taste and adjust for salt..

Red Pepper emulsion:

Directions
Cook the onions, red peppers and garlic in a small pot on medium heat until they are tender and a bit roasted. Transfer to a blender and blend all the ingredients together until semi-thick and textured. Add the salt, smoked paprika and lemon juice.
Optional ( can add almonds for a thicker texture and flavor. You can also add different kinds of fresh herbs like parsley).

Almond cream Cheese: (Fermented)

Directions:
Soak the almonds for about 5 to 8 hours. In a food processor add; soaked the soaked almonds, nutritional yeast, salt, thyme and garlic powder. At this point you can add seasonings to taste. Grind the whole thing for 1 to 2 minutes and set aside. . This process will 

Optional:
In this cream cheese we can substitute cashew for almond, and use rejuvelac instead of miso.
We can always use spices and aromatic herbs we like the most to erupt the flavor of the cheese.

Roasted eggplant:

Directions
Turn the burners on medium-heat and place eggplants directly on an open flame. I usually put 2 eggplants on the larger burners and 1 on the smaller ones. Roast eggplants for about 10 minutes (depending on their size), turning every 5 minutes or  so using a pair of tongs. You will know that it is fully roasted when the skin is burnt and flaky and the flesh is soft.
Transfer the now-fire roasted eggplant onto a plate and let them cool. This may take between 10-15 minutes.
Place a colander over a large bowl. When eggplants are cool enough to handle, peel them by gently removing the black skin making sure to keep the flesh intact. If some burnt bits of skin are left behind that is okay.  Transfer the eggplant flesh to the colander and let it drain for 10-15 minutes
Cut in small round shapes and braise on both sides in a saute pan with olive oil and salt to taste. 

Fried sage

Directions
Coat the bottom of a skillet with extra-virgin olive oil, heat until shimmering then add sage leaves in a single layer. Watch them closely as it only takes about 30 seconds or so for them to crisp up, then remove them with a slotted spoon. Put them on a plate lined with paper towels then transfer them to a serving plate. Sprinkle immediately with salt to taste.
Repeat in batches until all sage leaves are fried.