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Cheesy baked pasta with roasted eggplant, mozzarella, ricotta, and Pecorino Romano. Recipe below: . BAKED EGGPLANT PASTA INGREDIENTS For the sauce: (2) 28 ounce canned plum tomatoes - blender pulsed or hand crushed 3 ounces tomato paste 3 cloves garlic minced 1 medium onion diced salt to taste 1/2 teaspoon black pepper 1/4 cup olive oil For the baked pasta: 1 pound ziti (tortiglioni, rigatoni, penne, etc) 2 medium eggplants - cubed 1/2 cup olive oil - for eggplant 2 teaspoons kosher salt 1 teasp
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