Pasta with Roasted Garlic and Eggplant

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 saute 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 to 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.

Serve immediately.