Ziti with eggplant sauce

Sorry about this blue plate. It is so bright in this picture. This recipe is a great one for kids because they don't know there is eggplant in the sauce. You get an amazing flavor from roasting the eggplant before pureeing it. Plus it doesn't take too long so try it out!

Ziti with eggplant sauce


1 med to large eggplant, peeled and chopped
about 1/4 cup olive oil to use at different steps in directions
salt and pepper to taste
1 box ziti noodles
2 tablespoons dried rosemary
2 cloves garlic, minced
1 tsp. red pepper flakes
1 tsp dried parsley
1 28oz can crushed tomatoes
shredded provolone OR parmigiano cheese for garnish 

Heat oven to 500 degrees. Get water boiling for pasta. Cook as directed on box to al dente. Spread the chopped eggplant on a rimmed baking sheet. Drizzle olive oil all over the eggplant. Generously salt and pepper. Roast eggplant in oven for about 20 min. The last few minutes in the oven, switch oven to broil to get some color on the eggplant. Watch it so it doesn't burn. While that is in the oven, place a large skillet over med heat on the stove. Add 2 Tablespoons of olive oil to skillet. Add garlic and cook for a few minutes. Add tomatoes, rosemary, red pepper flakes,  parsley and some salt. Stir to combine. When eggplant is done, scrape off pieces into a blender or food processor. Add a little water so it's moist and puree until it's thick and smooth. Add the puree to the tomato sauce. Stir to combine. To serve, combine cooked and drained noodles with the tomato eggplant sauce. Sprinkle cheese on top.