Roasted Eggplant Pasta

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Details

10 Ingredients

• 4 medium Japanese eggplant (or 1 large globe eggplant), ends trimmed
• 2 tbsp olive oil, plus more for garnish
• 4 sprigs of fresh thyme or oregano
• 12 oz penne pasta
• 4 garlic cloves, thinly sliced
• 1 (14 oz) can tomato puree
• 1 tbsp balsamic or sherry vinegar
• 1 tsp unrefined granulated sugar (optional)
• 1 handful fresh Italian parsley leaves, thinly sliced
• 3 ozs feta or goat cheese, crumbled