Hmm. I believe I owe you some recipes. I posted some pictures on Flickr last week of some pasta and a Lemon-Champagne Sparker cocktail but did not give any recipes. How rude! Here is what you have been waiting for.
Sicilian Spaghetti
Serves 4
1 eggplant, about 12 oz, cut into 1-inch cubes
1 lb. cherry tomatoes, halved and seeded
1/2 c. extra virgin olive oil
14 oz. dried pasta, such as spaghetti or penne
1/2 cup tomato puree or tomato juice
2 garlic cloves
salt and freshly ground black pepper
a large handful of basil leaves, to serve
Bring a large saucepan of salted water to a boil, ready to add the pasta when the vegetables are half cooked.
Put the eggplant into a non-metal bowl, then add 1 teaspoon salt and set aside while you cook the tomatoes.
Pack the tomatoes, cut sides up, on an oven tray. Sprinkle with the remaining salt and 2 tablespoons of the oil, then roast in a preheated oven at 450°F for 10 minutes or until wilted and aromatic.
Cook the pasta according to the package instructions (8-12 minutes, depending on the type).
Drain the eggplant and pat dry with paper towels. Put 1/4 cup of the olive oil in a nonstick skillet and heat gently. Add the eggplant and cook, stirring, over high heat until frizzled and soft, about 8 minutes.
Add the roasted tomato halves, puree or juice, garlic and black pepper. Cook, stirring, for 2-3 minutes, then tear up most of the basil leaves and stir through. Test the pasta for doneness and drain through a colander.
Return to the saucepan and toss in the remaining olive oil (or less, to your taste). Divide between heated bowls, spoon over the sauce, add a few fresh basil leaves and serve.
