1 medium eggplant

3 T. EVOO

2 cloves garlic

Fresh flat-leafed parsley, chopped

Salt & pepper

28oz. can Tomatoes

1 lb. pasta, cooked

 

Heat oven to 450. Cut several slits in skin on one side of eggplant. Place on oven rack, slit side up. Roast for 15 (45?) minutes. Allow to sit on counter 5 minutes after removing from oven. Heat olive oil and garlic in microwave 20 seconds. Hold eggplant over food processor and peel like a banana, cut flesh free and drop into processor bowl. Add oil, garlic, a handful of parsley, salt and pepper and puree. Stopping here, the puree makes a good spread on crostini. To prepare sauce, mix puree with crushed tomatoes in a saucepan and heat until warmed through. {doctored it up with sugar, fresh basil, pine nuts, and balsamic vinegar}