Adapted from Rachael Ray’s 365: No repeats
1 good sized eggplant, peeled and 1″ cubed
1/3 cup + 2 tbsp olive oil
6 garlic cloves, peeled
1 lb orecchette pasta
1 medium yellow onion, finely chopped
1 28 oz can crushed tomatoes
1 cup fresh basil leaves, torn
2 cups feta cheese
Preheat the oven to 425.
Cook the pasta according to the package.
Line a baking sheet with foil and place the eggplant cubes and garlic on the foil. Brush them lightly with the half cup of olive oil. Season with salt and pepper. Cook for 20 minutes or until tender.
Preheat a large skillet over medium heat. Add the 2 tbsp of olive oil to the pan, add the onions, and cook for 5 minutes. Puree the eggplant and garlic until it’s a smooth paste. Add the eggplant to the onion and stir in the crushed tomatoes. Season with salt and pepper. Toss with the drained, hot pasta and the torn basil. Top with cheese.