This is a good one, I've always preferred my eggplants to be from Italy.
Tuscan Eggplant & Pasta
1 eggplant , peeled and cubed
1 large shallot, diced
2 tbsp butter
4 tbsp olive oil
1 can non-stick oil spray
2 cans tomato sauce
3/4 cup evaporated milk or cream
1/4 cup kalamata olives
2 clove garlic, minced
1/4 cup fresh Italian oregano, finely chopped
8 sundried tomatoes, coarsely chopped
1/4 tbsp freshly grated parmesan cheese
salt & pepper to taste
1 package Italian Cavatappi pasta
Peel and cube eggplant. Sprinkle with some salt and let it sit for 20 minutes to draw out the water. After 30 minutes, lightly dry the eggplant with a paper towel.
Spray a baking sheet with non stick cooking spray. Drizzle some of the olive oil (about 3 table spoons), over the eggplant, salt & pepper liberally. Toss to coat. Roast the eggplant for 20 to 25 minutes in the oven at 375°. Once done, remove from the oven and set aside.
In a medium pot, fill with water and salt to cook pasta separately. Save 1 cup of the pasta water (always do this when you cook pasta because the pasta water is great for making your sauce shiny and thicker). Drain the rest and set aside. Do not rinse.
In a large skillet, add butter and olive oil. On a low to medium heat, saute shallots and garlic and cook until you can see through the shallots.
Add the tomato sauce and evaporated milk and 1/4 cup of the pasta water you reserved. Stir well. Stir in the remaining ingredients (except the cheese) add the pasta, salt and pepper to taste. Serve with the freshly grated parmesan cheese on top