Instructions: Preheat oven to 450!F. Prick eggplant, place on baking sheet and roast about 45 minutes, turning occasionally, until eggplant is tender but not falling apart. When cool enough to handle, peel and dice pulp. Place in colander to drain any bitter juices; discard skin. Cook pasta. Warm tomato sauce in large saute pan. Add eggplant and remaining ingredients and warm through. Season to taste; toss pasta with sauce to serve.

NOTES : May add two diced roasted red or green peppers.

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