Roasted eggplant & tomato sauce

This post has been sitting in draft form for over a month. I'm publishing it today, although in my part of the world we're past the season when we harvest eggplants and tomatoes from our home gardens or buy them at farmers markets. But I do want to share this recipe now (if it appeals to you, mark it to try later) because it's simple, tasty, nourishing, and very much in the spirit of An Honest Kitchen, which has been inspiring my new way of cooking.

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A variation of Culinate's recipe for Eggplant and Ricotta Sauce, Sicilian-Style.

My modifications; I used:

1) More eggplant, fewer tomatoes
2) Heirloom tomatoes (Black Prince, Amish Gold) instead of Italian Plum
3) Martha Rose Shulman's method to roast the eggplant
4) Lots of golden oregano, fresh from the balcony, during cooking
5) No cheese

Baked eggplant

Addendum, November 8th: After I let this post sit in my drafts folder for over a month, I then rushed to edit and publish it -- and forgot to tell you how and with what I ate this sauce. You may be able to tell from the half-filled bowl in the middle photo I sampled quite a bit.  And rather than cook pasta, I simply warmed some pita breads cut in half, spread them with hummus and then generously filled them with the thick sauce. A very tasty and simple lunch, rounded off with a serving a yogurt and piece of fresh fruit.