Pasta with Roasted Eggplant-Tomato Sauce

I have made this several times now, and it has always been wonderful. The eggplant is so good in this. This time I used canned tomatoes (San Marzano, my favorite), but I have also used the fresh tomatoes called for (as long as they are ripe and tasty, not those pale imitations that pass for fresh these days). I had fresh herbs to use, but I also used dried oregano, and it was fine. The black olives add a delightful salty tang to the sauce.I think I will leave out the sugar next time as it is a bit on the sweet side. This recipe is easy to make, quick, with readily available ingredients and produces delicious results. A keeper!

Eggplant intrigues me since I have little to no experience cooking with it so I bought a bunch one day and took to the web in search of a eggplant pasta sauce recipe and gave this a try for a nice spagetti lunch. This was very easy to make and packed a lot of flavor. I used 3 garlic cloves instead of 1 and added a couple dashes of hot chili pepper for some spice. I omitted the sugar and tomato paste since I did not have any on hand, I don't think it was missing in the end. However, I did add a couple ladles of water from the boiling pasta to loosen the sauce up. Overall, it turned out great and was a quick, fresh hot lunch choice :) It's a keeper!

This is a very easy and taste intensive sauce- I love the sweetness of the tomato sauce against the smoky flavor of the roasted eggplant and the bright flavor of the olives. I serve it over whole wheat spaghetti.

Thought this was a really nice recipe - easy, quick, and leftovers were good. Will probably make it again sometime.