Pasta With Roasted Eggplant Sauce

• 2 small eggplants, peeled and cut into 1-inch cubes
• 6 cloves garlic, crushed and peeled
• 1/2 cup extra-virgin olive oil
• salt and ground black pepper to taste
• 1 (16 ounce) package penne pasta
• 2 tablespoons extra-virgin olive oil
• 1 yellow onion, finely chopped
• 1 (28 ounce) can diced tomatoes
• 1 cup fresh basil leaves

1. Preheat oven to 400 degrees F (200 degrees C).
2. Spread eggplants and garlic cloves on a rimmed baking sheet. Brush with 1/2 cup olive oil; season with salt and pepper.
3. Roast in the preheated oven until soft, about 20 minutes.
4. Bring a large pot of lightly salted water to a boil while eggplants and garlic are roasting. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
5. Heat 2 tablespoons oil in a large skillet over medium heat. Add onion; cook and stir until softened, about 5 minutes.
6. Place eggplants and garlic in a food processor; process into a smooth paste. Stir paste into the onions in the skillet. Stir in tomatoes. Cook until heated through, about 5 minutes. Season sauce with salt and pepper. Toss hot penne and basil into the sauce and mix together.

eggplants, garlic, extravirgin olive oil, salt, penne pasta, extravirgin olive oil, yellow onion, tomatoes, fresh basil

Taken from www.allrecipes.com/recipe/261564/pasta-with-roasted-eggplant-sauce/ (may not work)