1 head garlic, outer papery skin removed
2 tablespoons light olive oil
2 medium eggplants, peeled and cubed, about 5 to 6 cups
1/2 cup balsamic vinegar
3 tablespoons olive oil, divided
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/2 teaspoon coarsely ground black pepper
3 peeled diced tomatoes
12 ounces bow tie pasta
1/2 cup shredded mozzarella cheese
2 tablespoons fresh parsley checked and chopped
1/4 cup grated Parmesan cheese
Cut 1 inch off the top of the garlic head and place the whole bulb in a piece of aluminum foil. Drizzle with oil and close foil over the bulb. Bake 1 hour in a 350 degree F oven.
In a medium bowl, combine eggplant, vinegar, 2 tablespoons olive oil, oregano, basil, and pepper. Mix thoroughly and marinate in the refrigerator for 1 hour.
Remove garlic from the oven and turn up the heat to 400 degrees. Place eggplant mixture and the marinade in a baking pan. Bake for 30 minutes, stirring every 10 minutes. Remove from oven.
Separate roasted garlic cloves, squeeze garlic into a dish and set aside. Heat remaining 1 tablespoon olive oil in a frying pan. Add tomatoes and sauté for 10 minutes. Stir in roasted garlic then remove from heat.
In a 4 quart pot, bring water to and boil and cook pasta 10-12 minutes. Drain pasta and toss with roasted eggplant. Sprinkle with mozzarella cheese. Cover cheese with the hot tomato and garlic sauce mixture and sprinkle with parsley. Top with a sprinkle of Parmesan cheese and serve immediately.