Eggplant & Tomato Pasta

Roast the large eggplant on an open flame until flesh inside is soft. Remove from heat and place on a cutting board.

Slice down the middle and scoop out the flesh with a spoon and place into a bowl. Set aside.

In a large sauce pan heat oil, onion and garlic until onions are translucent.

Add roasted eggplant to the pan and allow to cook for 2 minutes.

Add blended tomatoes, parsley, thyme, water, Garlic & Onion Cubes and tomato paste, allow to simmer for 2 minutes stirring occasionally.

Finally add diced tomatoes, other diced eggplant and red pepper flakes. Cook until tender.

Toss spaghetti in sauce to coat completely. Sprinkle with parmesan cheese before serving.