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1
Turn on broiler.
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2
Bring water to boil for pasta in covered pot.
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3
Wash and trim the eggplant (do not peel) and cut into 1/4-inch-thick slices.
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4
Cover broiler pan with aluminum foil and arrange slices on pan.
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5
Spray tops of eggplant with pan spray, and broil 2 or 3 inches from source of heat until tops are brown.
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6
Chop all the onion.
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7
Heat a nonstick pan large enough to hold all the sauce ingredients until it is very hot.
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8
Reduce heat to medium high, and add oil.
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9
Saute the onion until it begins to soften and brown.
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10
Meanwhile, mince the garlic; chop the tomatoes.
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11
Check the eggplant: if it is browned, turn, spray with nonstick spray and continue to broil.
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12
It takes about 10 minutes broiling time to cook the eggplant.
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13
Add the garlic to the onions when they have softened, and saute for 30 seconds.
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14
Stir in tomatoes, tomato paste and vinegar; reduce heat to low and continue cooking.
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15
Chop the oregano and thyme, and add to the sauce as it cooks.
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16
Cook the pasta.
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17
When the eggplant is ready, cut it into small chunks (about 1 inch) and stir into the sauce.
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18
Pit the olives, and chop and add to the sauce.
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19
Season with salt and pepper.
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20
Wash and chop the parsley.
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21
When the pasta is cooked, drain and stir in the sauce.
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22
Stir in the cheese and parsley, and serve with the bread.
