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1
Bring a large pot of water to a boil.
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2
Preheat the oven to 450F.
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3
Place the whole eggplant, skin and all, on a rimmed cookie sheet.
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4
Pierce the skin on the top of the eggplant several times with the tines of a fork.
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5
Drizzle a little EVOO on your hands and coat the garlic cloves well.
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6
Wrap the garlic in a single layer of foil.
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7
Place the garlic packet next to the eggplant.
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8
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.
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9
When the eggplant has been in the oven for 15 minutes add the pasta to the boiling water with the salt.
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10
Saute the red pepper flakes with the onions for 10 minutes, then stir in the tomatoes, season with salt and pepper, bring to a bubble, and reduce the heat to low.
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11
Carefully cut the skin away from the cooked eggplant flesh; it will be hot.
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12
Use a sharp paring or boning knife and get messyno contest for best trimmed skin, youre just going to chuck it.
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13
Unwrap the garlic and pop the pulp from the skins.
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14
Place the eggplant and garlic in a food processor with the parsley.
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15
Season with salt and pepper and process until fairly smooth.
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16
Mix the hot eggplant and garlic into the hot tomato sauce and stir in the basil to wilt.
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17
Drain the pasta, toss with the sauce and cheese, and roll into nests as directed in the master recipe, #242.
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18
Serve with salad and bread.
