Roasted Eggplant Pasta

This is a good way to serve eggplant to those who are reluctant to try it.

1/2-1 lb tubular pasta
1 lb eggplant
3 tbs olive oil
2 garlic cloves, minced
1 1/4 cups crushed tomatoes
salt & pepper
1 cup ricotta
1/4 cup fresh basil, minced

Preheat oven to 400. Brush eggplant with 1 tbs of olive oil (I skipped this but would recommend it in hindsight), place on a lightly greased baking sheet. Bake 35-40 minutes, turning 2-3 times, until blackened and soft. Let cool.

Meanwhile heat water for pasta. Once the eggplant is cool, remove the skin and roughly chop the pulp.

When you put the pasta in to cook, heat a large saute pan and add 2 tbs olive oil. Add minced garlic and cook a few minutes, but don't let it burn. Add tomatoes and cook 2-3 minutes, until slightly thickened. Then add eggplant and season with salt & pepper. Heat through.

Toss together the cooked pasta, eggplant & tomato sauce with ricotta and fresh basil. I do this in the saute pan. Does not need Parmesan on top, but you could if you like.