Deconstructed Hearts of Palm + Eggplant Lasagna

1 box hearts of palm pasta
1/2 small baby eggplant, sliced
4 tbsp tomato paste
fresh garlic, smashed and chopped
1/4 cup chopped fresh tomatoes
Fresh basil
Anchovy filets
EVOO
Balsamic Vin or White Wine

In a hot saute pan add anchovies+ olive oil. Allow them to heat one minute before adding sliced eggplant, Let eggplant brown. Add smashed garlic cloves and tomato paste. Deglaze with spritz of white wine and balsamic vinegar. Add hearts of palm lasagne. Cover with lid. Allow to cook. Eggplant begins to brown. Add fresh basil. Toss. Top with cheese or nutritional yeast if vegan. Cracked pepper + spritz of balsamic. Acid brings out flavor.