Pasta con le Melanzane


11/2 lbs. Eggplants, sliced into ½ inch slices
2 teaspoons Olive Oil
8 – 12 Whole Garlic Cloves
Salt & Pepper
1lb. Farfalle Pasta
35oz. can Quality Italian Peeled Tomato, coarsely chopped
6 Basil leaves
Grated Parmesan Cheese


Preheat oven to 400 degrees. Arrange eggplant slices and garlic cloves on a baking sheet, brush them with olive oil and season them with salt and pepper. Bake in the oven for 20 minutes until cooked, turning half way through. Remove the eggplant from the oven. When cool, cut them into bite size pieces.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain the pasta. Return the hot dry pot to stove and heat over low heat. Add tomato, eggplant, and pasta, toss to combine.
Garnish with grated Parmesan.
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