2 ounces fresh pecorino Romano cheese, shaved (about 1/2 cup)
1/3 cup pine nuts, toasted
1/4 cup chopped fresh flat-leaf parsley
How to Make It
Preheat broiler to high.
Cook pasta according to directions; omit salt and fat. Drain in a colander over a bowl, reserving 1/2 cup liquid.
Combine 1 tablespoon oil, garlic, eggplant, oregano, and tomatoes on a jelly-roll pan; toss. Broil 8 minutes or until tomatoes begin to soften.
Combine reserved cooking liquid, 2 tablespoons oil, salt, and peppers in a bowl, stirring with a whisk. Add pasta and eggplant mixture; toss. Sprinkle with cheese, pine nuts, and parsley.
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