Ingredients:

1 medium eggplant, sliced
4 large cloves of garlic
Salt and pepper
Olive oil
1 lb linguine
1/4 red onion, diced
1-2 tsp Urban Accents Tuscan Villa
2 tomatoes, diced
Grated Parmesan cheese

Directions:

Preheat oven to 350°.  Place eggplant and garlic on baking sheet; toss with olive oil and salt and pepper to taste.  Roast for 20 minutes or until eggplant is soft.   Boil the linguine for 12 minutes or until al dente and keep to one side. 

In medium skillet, sauté onion with the herbs in olive oil for 2 minutes.  Add the tomato and let it reduce down to a paste for 5 minutes.  Then toss the linguine with the onion and tomato and roasted eggplant and garlic. 

Garnish with Parmesan cheese, delicious!