-
1
Roast head of garlic.
-
2
Cut off top of head, drizzle with Olive Oil and roast at 375 till soft and well browned.
-
3
When done, cool and peel cloves, set aside.
-
4
Combine in a bowl the eggplant, vinegar, 3 Tbsp olive oil, oregano and pepper.
-
5
Mix well and place in refrigerator for about an hour.
-
6
Place mixture on a deep sided cooking sheet, include all liquid.
-
7
Preheat and then bake at 425 for 25 minutes.
-
8
Stir every 5 minutes.
-
9
When eggplant has about 10 mins left, heat 1 Tbsp olive oil in a skillet.
-
10
Add Tomatoes and Garlic.
-
11
Saute' for 5 minutes.
-
12
Cook pasta at the same time.
-
13
When done assemble: pasta, then eggplant, then tomatoes.
-
14
Top with parsley and parmesan.
