Amount
Ingredient
Preparation



1
each
eggplant





1
x
garlic

cloves, minced, to taste



1
x
pepper

freshly ground, to taste



1
x
salt

to taste



1
x
olive oil





1
x
pasta

cooked, hot



1
x
parmesan cheese

grated

 Bake eggplant in 35 degree oven for one hour (poke holes in first).  Take out and let cool, the eggplant will deflate like a balloon.  When slightly cool, peel and smush up with fork.  Add garlic, fresh ground pepper and salt if you want.  Reheat in just a tiny bit of olive oil in a non-stick skillet.  Serve over pasta with a little grated parmesan.  This is a great easy afterwork recipe