Rosted Eggplant Tomato Pasta Sauce

Ingredients:

• 1 medium eggplant, cut into 1-inch cubes
• 1 pint cherry tomatoes, or any  good quality tomatoes.  We had great results with roma tomatoes from the garden
• 3 cloves garlic, whole
• 3 tablespoons olive oil
• 1 medium onion
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon red pepper flakes

Instructions:

• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
• In a large bowl combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and red pepper flakes.
• Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes.
• Transfer the roasted vegetables to a food processor, add extra-virgin olive oil, puree the vegetables.
• Saute the onion until clarified in a saucepan.  Add the pureed tomatoes and eggplant to the onions and cook over low heat .
• Pour the prepared sauce over your pasta of choice, and add Parmesan cheese, stir to combine.  Add pasta cooking liquid a little at a time until the pasta is saucy.