Eggplant-tomato Sauce W/penne Pasta

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 large eggplant
• 1 head garlic
• 1/4 cup extra virgin olive oil
• 1 (16 ounce) can whole tomatoes (preferrably italian-style)
• 1 lb penne pasta (or other medium sized pasta)
• kosher salt
• black pepper
• freshly grated pecorino romano cheese

Recipe

• 1 skin& chop eggplant.
• 2 peel garlic cloves.
• 3 saute garlic cloves& eggplant and 2 teaspoons kosher salt in oil until oil is pretty much soaked up (not too long).
• 4 put can of tomatoes in pan with eggplant& garlic.
• 5 cover and simmer on low approx 20 minutes or until eggplant is soft.
• 6 spoon mixture out into blender and blend-- you may have to do this in stages as it may not all fit into one blender.
• 7 result will be an orange colored smooth sauce.
• 8 add fresh ground black pepper to taste.
• 9 keep sauce warm while you boil water for pasta.
• 10 make pasta and toss with eggplant sauce, serve immediately with freshly grated pecorino romano cheese.