Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 ea Garlic heads, broken into
-- cloves but unpeeled
4 tb Olive oil
Salt cayenne
1 ea Eggplant, thinly sliced
-- lengthwise
2 ts Cumin
12 oz Capellini
Juice of 1/2 lemon
2 ts Cilantro, chopped

Place whole, unpeeled garlic cloves on a baking sheet in a single
layer sprinkle with 2 tb olive oil salt to taste. Roast at 350F
for 30 minutes. Raise the heat to 400F continue to roast for
another 10 minutes. Remove from oven cool. When cool enough to
handle, peel toss with the remnants of the oil they were cooked in.
Set aside.

Brush eggplant slices with rest of olive oil sprinkle with 1 ts
cumin. Broil until the eggplant is browned in spots tender, cut
into matchstick pieces.

Cook pasta to al dente drain.

Toss pasta with the eggplant garlic flesh. Season with salt,
cayenne, rest of cumin the lemon juice. Let cool to room
temperature serve, garnished with cilantro.

** Recipe was confusing, it omitted ingredients in the directions
that are included in the ingredient list referred to ingredients
that did not appear in the ingredient list. So, this recipe has
hopefully been adjusted so that it works.

Adapted from Marlena Spieler, "200+ Vegetarian Pasta Recipes"

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