Roasted Eggplant and Garlic With Pasta

Separate roasted garlic cloves, squeeze garlic into a dish and set aside. In a medium bowl, combine eggplant, vinegar, 2 tablespoons olive oil, oregano, basil, and pepper. Mix thoroughly and marinate in the refrigerator for 1 hour. Place eggplant mixture and the marinade in a baking pan. Bake in a preheated 400° oven for 30 minutes. Stir every 5 to 6 minutes. About 10 minutes before eggplant is done, heat 1 tablespoon olive oil in a skillet. Add tomatoes and garlic. Sauté for 5 minutes. At the same time, cook pasta in a pot of boiling water, following package instructions. Drain and divide cooked pasta on 4 serving plates. Cover pasta with roasted eggplant. Sprinkle with mozzarella cheese. Cover cheese with equal portions of the hot tomato and garlic sauce mixture and sprinkle each portion with parsley. Serve right away with Parmesan cheese.
Serves 4.

Roasted Garlic

If roasting only 1 bulb of garlic, use a small ramekin for a baking dish and cut back on the remaining ingredients accordingly.

4 whole garlic bulbs

2 tablespoons unsalted butter

1/2 teaspoon dried leaf thyme

1/4 teaspoon coarsely ground black pepper

1/4 teaspoon kosher salt

1/3 cup chicken broth

Carefully remove the outer papery peel from the garlic bulbs, leaving the whole heads intact. Arrange the garlic bulbs in a small baking dish. Dot with the butter; sprinkle with the thyme, pepper, and coarse salt. Pour the chicken broth into the dish.

Cover dish tightly with foil and bake at 350°, basting frequently, for 1 hour. Uncover and bake 15 minutes longer.

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