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Pasta With Roasted Eggplant & Tomato Sauce

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      Title: PASTA WITH ROASTED EGGPLANT & TOMATO SAUCE
 Categories: Vegetarian, Main dish, Ornish
      Yield: 2 Servings
 
      1 md Eggplant
    1/2 lb Penne, rigatoni or pasta
           -shells
  1 1/2 c  Tomato sauce
      4    Garlic cloves; finely minced
      2 tb Capers; rinsed and coarsely
           -chopped
        pn Hot red pepper flakes
      2 ts Dried oregano
           Salt and pepper
 
   Preheat the oven to 450 degrees.
  
   Prick the eggplant in a few places with a knife. Place on a baking
  sheet and roast for about 40 minutes, turning occasionally for even
  cooking, until the eggplant is tender but not falling apart. When the
  eggplant is cool enough to handle, peel it and dice the pulp. Place
  the pulp in a colander to drain away any bitter juices. Discard the
  skin.
  
   Bring a largepot of salted water to a boil. Drop in the pasta and
  stir the eggplant and the rest of the ingredients and warm through.
  season to taste. Adjust salt, pepper, and hot red pepper. If the
  tomatoes are tart, add a pinch of sugar to compensate.  When the
  pasta is al dente, drain and toss with the sauce.
   Serve at once.
  
   From DEEANNE's recipe files
 
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