Tuscan Eggplant Pasta

• 1 eggplant , peeled and cubed
• 1 large shallot, diced
• 3 clove garlic, minced
• 3 tbsp butter
• 3 tbsp olive oil
• 1/2 tsp salt & pepper, divided
• 8 oz Italian Trottole pasta
• 1 24 oz. jar marinara sauce (I used Barilla..yum!)
• 6 oz evaporated milk
• 1/4 cup kalamata olives
• 4 tbsp fresh oregano, roughly chopped
• 5 sundried tomatoes in oil, chopped
• 3 tbsp freshly grated romano cheese plus extra for topping garnish

1. Peel and cube eggplant.
2. Sprinkle with 1 tsp salt and let it sit for 20 minutes to draw out some of the water.
3. After 20 minutes, pat the eggplant with a paper towel.
4. Spray a baking sheet with non stick cooking spray.
5. Drizzle just a small amount maybe 2 tbsp.
6. over eggplant and use half the salt & pepper.
7. Toss to coat well.
8. Roast the eggplant for 20 to 25 minutes at 375.
9. Once done, remove from oven and set aside for sauce.
10. In a medium pot cook pasta separately.
11. Drain and set aside.
12. In a large skillet, add butter and olive oil.
13. Toss in shallots and garlic and over medium high heat saute until shallots are transclucent.
14. Add marinara sauce and evaporated milk.
15. Stir well.
16. Stir in remaining ingredients and pasta.
17. Serve warm with freshly grated romano cheese on top.

eggplant, shallot, clove garlic, butter, olive oil, salt, pasta, marinara sauce, milk, kalamata olives, fresh oregano, tomatoes, romano cheese

Taken from cookpad.com/us/recipes/352788-tuscan-eggplant-pasta (may not work)