Pasta with Eggplant, Pine Nuts, and Romano

Made 1/2 the recipe for two people (my husband eats two servings) and it was pefect with a small salad.  Changed the cooking method somewhat and would do so again: diced the eggplant, sprayed it with cooking spray, and baked it in a 400 degree oven for 15 minutes. Then used just 1 Tb olive oil in a 10 inch pan where I sauteed it with the garlic and chopped fresh tomatoes, and added some artichoke hearts for a bit of tang. Added some fresh basil along with the oregano too.

This was delicious, even though it was not nearly as pretty as the picture. But all the ingredients really worked to make a flavorful and filling pasta dish. I made the recipe as written with the exception of using basil in place of the parsley and using dried oregano. Next time, I think I will increase the amount of tomatoes. Using a full-flavored olive oil also helped. This was easy to prepare, made an ample amount and was very tasty. 

This was surprising very flavorful! Added leeks and didn't need but 1/4 cup pf pasta water. I used brown rice noodles and was delicious.

Meh. I liked the eggplant but this dish didn't have much flavor. Won't make again.

This is an outstanding recipe for eggplant. We peeled the eggplant; therefore, when broiled with the tomatoes, garlic and olive oil, the eggplant was tender and delicious. My husband and I will definitely be making this recipe again.

This was an easy dinner. I got the pappardelle from Trader Joes. The only thing my year old didn't like was the eggplant. I might take the skin off next time. It was really easy to broil the tomatoes and made a big flavor impact.

Great pasta supper. Simple and tasty

Very good. My husband loved it. I found the eggplant to be a bit chewy. I think it needs to be cut a little smaller. The sauce was very good and the red pepper added just a hint of heat to the dish to increase the complexity of the dish.