Fusilli with Roasted Eggplant Sauce
| Yield: | 4 Servings |
| Categories: | Pasta, Harvest |
| 1 1/2 | lb | Eggplant; Italian Or Japanese |
| 2 | tb | Extra Virgin Olive Oil |
| 1 | c | Summer Tomato Sauce; See Recipe |
| 1/2 | ts | Salt |
| 1/2 | ts | Freshly Ground Black Pepper |
| 3 | tb | Parsley; Minced |
| 1 | lb | Pasta; Fusilli (Corkscrew) |
| 2/3 | c | Romano Cheese; Freshly Grated |
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