My oven roasted eggplant pasta: with black olives, white wine and parmesan cheese! Look at those beautiful ingredients...
Chop up the softer center and put it aside until later. Then slice the remaining eggplant up. Place this on a baking tray. Sprinkle with salt and let it marinate for an hour.
The eggplant will release liquid. Then pat the eggplant dry with kitchen paper. Sprinkle with pepper.
Roast the eggplant in a preheated oven at 400°F (200°C) for 20 to 25 minutes until soft and tender. Then let it cool. In the meantime fill a pan with water and season with salt. Place it over high heat until boiling. Then add the spaghetti and cook until tender.
Add the chopped garlic with some olive oil to a large saucepan and place it over medium heat until hot.
Gently cook the garlic for 3 minutes. Then add the chopped soft eggplant and rosemary.
Cook for 3 more minutes. Then add the black olives and white wine. Season with pepper and salt.
Cook for 3 minutes. Then add the chopped parsley.
Stir and take the pan off the heat. Once the pasta is tender, drain it. Add it back to the pan and add the roasted eggplant.
Stir well. Check the seasoning and add extra pepper or salt to taste if necessary. Scoop the spaghetti onto plates, sprinkle with grated parmesan cheese and serve.