1 medium-size firm eggplant
1 pound angel hair pasta
3 tablespoons extra-virgin olive oil, plus some for drizzling
5 garlic cloves, whole and skins intact
½ teaspoon crushed red pepper flakes
1 medium yellow onion, finely chopped
1 28-ounce can crushed tomatoes
Coarse black pepper
¼ cup fresh flat-leaf parsley leaves
20 fresh basil leaves, shredded (chiffonade) or torn
1 cup grated Parmigiano-Reggiano or Romano cheese
Bring a large pot of water to a boil. Preheat the oven to 450 degrees F.
Wrap the garlic in a single layer of foil. Place the garlic packet next to the eggplant. Place the pan in the lower third of the hot oven and roast for 18 to 22 minutes, depending on the thickness of your eggplant; the eggplant will look weird, like a blown tire, when removed from the oven.
Drain the pasta, toss with the sauce and cheese, and roll into nests. Serve with salad and bread.
Ok, I think I fixed my camera. For now anyway. Here's what I thought about this meal. It was so similar to the first one (it's a variation on the tomato basil pasta nests); I don't know how, but I think the eggplant made it blander. I didn't like it as much. Again, I missed the part about the salad, so I didn't serve it with a salad.