| 1 | * spirals or wide ribbons are recommended. |
| 2 | Preheat oven to 400 degrees. |
| 3 | Cut the eggplant in half, and place cut side down on lightly oiled baking sheet. |
| 4 | Pierce with fork several times, then bake for 40 minutes, until really soft and collapsing. |
| 5 | When it has cooled, scoop out the insides and puree everything except the parsley and pasta in a food processor or blender. |
| 6 | Let sit awhile to flavors can blend. |
| 7 | Bring several quarts of water to a boil and cook pasta al dente. |
| 8 | While pasta is cooking, gently heat the sauce. |
| 9 | Drain the pasta and mix with the sauce. |
| 10 | Garnish with fresh parsley (you can also put parmesan on this, it sounds really weird but is good - it"s also good without it!) |
