Preheat oven to 450 degrees. Prick eggplants with a sharp knife in a
couple of places, then place on a baking sheet or in a lowsided
baking dish. Roast until tender when pierced, 45 to 50 minutes. When
cool enough to handle, cut in half lengthwise, scrape the pulp away
from the skin with a spoon and chop pulp until reduced to a
near-puree. In a 12-inch skillet, combine chopped eggplant, olive
oil, tomato sauce and salt and pepper to taste. Cook over moderately
low heat, stirring often, for 10 minutes to blend the flavors. Stir
in 2 tablespoons of the parsley.
Cook pasta in a large pot of boiling salted water until aldente.
Drain, reserving about 1/2 cup of the cooking water. Transfer pasta
to a large warm bowl. Add sauce and toss to coat. Add all but 1/4 cup
cheese and toss again, adding a little of the reserved cooking water
if needed to thin the sauceú Serve immediately on warm dishes,
topping each portion with some of the remaining cheese and parsley.
Recipe By : Janet Fletcher - Pasta Harvest
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