Perfect Tomato Eggplant Pasta

• 8 ounces dried spaghetti
• 12 lb eggplant
• 12 lb tomatoes
• 2 garlic cloves, sliced thin
• 2 tablespoons extra virgin olive oil
• fresh herb, chopped
• parmigiano-reggiano cheese, for grating

1. Heat the oil in a large saute pan over medium high.
2. Add the garlic and toast it lightly, then add the vegetables and cook for 8 to 10 minutes, until caramelized.
3. Season with salt and pepper.
4. Bring a pot of heavily salted water to a boil.
5. Add the pasta and cook it for 1 minute less than the shortest time listed on the package.
6. Drain the pasta, reserving a cup of the cooking water.
7. Toss the pasta in the pan with the vegetables and cook for 30 seconds.
8. If the pasta is dry, add a bit of the cooking water.
9. Toss in the chopped herbs and serve with grated cheese.

eggplant, tomatoes, garlic, extra virgin olive oil, fresh herb, cheese

Taken from www.food.com/recipe/perfect-tomato-eggplant-pasta-228228 (may not work)