Pasta With Eggplant And Roasted Garlic

• 4 to 5 garlic gloves, roasted
• 1 tablespoon olive oil
• 1 28oz can diced,low salt tomatoes
• 1 medium white onion, chopped
• 2-3 small to medium Chinese eggplant, sliced and then cut in half
• 1/2 cup fresh basil, sliced
• salt and pepper to taste
• 8oz penne
• Optional:
• fresh mozzarella, diced in small cubes

1. To roast garlic:
2. Coat peeled garlic lightly in olive oil oil. Bake at 450 degrees until soft and brown but not burnt. Can be made ahead.
3. Halve eggplants lengthwise and cut crosswise in to slices no thicker than 1 inch. Cover a baking sheet with foil and coat lightly with cooking spray or olive oil. Place eggplant slices on sheet and coat with cooking spray or brush with olive oil. Salt and pepper slices. Bake until eggplant is soft at 400 degrees,20-30 minutes.
4. Meanwhile, in a large pan, saute onion in olive oil until onion is soft, 2-3 minutes. Add tomatoes and simmer for 15-20 minutes until sauce has thickened and flavors blend. Season with salt and pepper.
5. While sauce is cooking, cook pasta according to package directions until al dente.
6. Transfer 1/3 of sauce to blender or food processor. Add roasted garlic cloves and puree until well blended. (Take care with hot liquids) Return blended portion to sauce pan.
7. Stir in baked eggplant and 1/4 cup of the basil. Let cook for several minutes. If sauce becomes too thick, add small amounts of the pasta water.
8. Toss pasta with sauce. Top with remaining basil and if desired, fresh mozzarella cheese

garlic, olive oil, tomatoes, white onion, chinese eggplant, fresh basil, salt, penne, fresh mozzarella

Taken from www.epicurious.com/recipes/member/views/pasta-with-eggplant-and-roasted-garlic-1200080 (may not work)