This was my first time oven roasting eggplant, I simply put it on a baking tray with a little salt and pepper and olive oil and roasted for 45 min then kept it for later.
Then later!, I made a simple tomato based pasta sauce, by sauteing onion, garlic, fresh basil, oregano, rosemary, marjoram and sage (remember the herb garden!), with fresh tomatoes and green peppers. I simmered it for 20 min and then added the eggplant.
It was served over whole wheat Penne pasta.
Eggplant is a good source of Vitamin C, Vitamin K, Thiamin, Niacin, Vitamin B6, Pantothenic Acid, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Folate, Potassium and Manganese.
My little one had some baby pasta and the sauce with extra cheese added!!