Bow Tie Pasta with Roasted Garlic and Eggplant

1 bulb garlic, roasted
6 cups eggplant, peeled and cut into
1-inch cubes
1/2 cup balsamic vinegar
4 tbsp olive oil
1/4 tsp dried oregano
1/2 tsp fresh ground pepper
3 cups (about 3 medium) chopped tomatoes
1 package (12 ounces) dried large bow tie pasta
2 Tbsp chopped fresh parsley
1/4 cup freshly grated Parmesan cheese

Separate roasted garlic cloves, peel, and set aside.

In a medium bowl, combine eggplant, vinegar, 3 Tbsp olive oil, oregano, and pepper. Mix thoroughly and marinate in the refrigerator for 1 hour.

Place eggplant mixture, with liquid, on a baking pan.

Bake in a preheated 425F oven for 25 minutes. Stir every 5 to 6 minutes.

About 10 minutes before eggplant is completely cooked, heat 1 tablespoon olive oil in a skillet. Add tomatoes and garlic. Saute for 5 minutes.

At the same time, cook pasta in a pot of boiling water according to package instructions.

Drain and divide cooked pasta on 4 serving plates. Cover pasta with roasted eggplant. Cover with equal portions of tomato-garlic mixture and top with parsley. Serve immediately sprinkled with Parmesan cheese.

Makes 4 servings
Source: The Garlic Cookbook