Pasta with Roasted Eggplant-Tomato Sauce

Ingredients

• 0.3 teaspoon pepper black
• 4 cups penne rigate hot tube-shaped cooked uncooked ( 8 ounces pasta)
• 3 cups eggplant cubed peeled (1-inch) ( 12 ounces)
• 0.3 cup basil fresh chopped
• 0.3 cup basil fresh chopped
• 1  garlic clove minced
• 0.3 cup kalamata olives pitted sliced
• 1 tablespoon olive oil 
• 0.3 cup oregano fresh chopped
• 1 ounce parmesan fresh shredded finely
• 0.3 teaspoon salt 
• 0.5 teaspoon sugar 
• 1.5 pounds tomatoes chopped
• 2 tablespoons tomato paste 

Equipment

• frying pan
• baking sheet
• oven

Directions

1. Preheat oven to 42
2. To prepare sauce, place eggplant in a single layer on a baking sheet coated with cooking spray; bake at 425 for 15 minutes, stirring once.
3. Heat oil in a large nonstick skillet over medium heat.
4. Add garlic; cook 3 minutes or until golden, stirring occasionally.
5. Add tomato and next 5 ingredients (tomato through pepper); bring to a simmer. Reduce heat to low; cook 3 minutes or until slightly thick.
6. Add eggplant, basil, and oregano; cook 3 minutes or until thoroughly heated.
7. Toss the sauce with the pasta, and sprinkle with cheese.