Spaghetti With Roasted Eggplant And Cherry Tomatoes Recipe

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Tyler Florence on Food Network
Nutrition per serving    (USDA % daily values)
CAL
661
FAT
87%
CHOL
57%
SOD
34%

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Ingredients for 4 servings

1 pint cherry tomatoes, stemmed

2 small (3/4 pound) eggplants, stemmed but not peeled

Extra-virgin olive oil

Salt and freshly ground black pepper

5 garlic cloves, minced

2 cans (28-ounce) whole, peeled tomatoes, drained

2 to 3 garlic cloves, chopped

1 pound dried spaghetti

1/2 cup freshly grated Pecorino, plus extra for serving

Handful fresh basil leaves, torn

1 onion, chopped

1/4 cup extra-virgin olive oil

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