Eggplant and Tomato Pasta

This is a really wonderful sauce for pasta. The eggplant makes it so hearty and flavorful. The recipe does take some extra time so make sure to plan ahead and do your chopping earlier in the day. Also, it took me about 30 minutes of cooking the eggplant to where it was as browned as I wanted. I used four large chopped fresh tomatoes, served the sauce over rotini (Jack loves this curly pasta) and topped it with grated parm.