A simple recipe for those of you who have an abundance of tomatoes and eggplant, roasted eggplant sauce! It is not really a recipe, but an idea. I take garden tomatoes, eggplant, onions, and garlic, coat them with olive oil, sprinkle on some salt, and and roast them at 350 until squashy and tender. Let cool, scrape the eggplant out of the skin (you can easily remove the tomato skins, too) and chop everything in a food processor with your fave herbs....voila! A delicious sauce for pasta. Add stock and it's a yummy soup.
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