New Italian Recipe's

Ingredients:

1 eggplant, about 1 1/4 lbs., cut into 1/2 inch cubes

2 zucchinis quartered lengthwise and then cut crosswise into 1/2 inch pieces

1 large red onion, quartered and cut into 1/4 inch slices

2-3 T butter, or Butter Buds

4-6 T olive oil

5-15 cloves of garlic, with pointed ends cut off and still held together by bulb stalk (Just take a bulb of garlic, and cut the very tip end off. You can just squeeze the roasted garlic out when it is soft like butter.

2 lbs plum tomatoes, cut in half

1/4 cup chopped fresh basil

2 T balsamic vinegar

Salt and pepper to taste

1 1/2 lb spiral or shaped pasta, cooked al dente according to package instructions

About 1/2 cup or so of grated parmesan cheese (as always, we prefer

Preparations:

Layer eggplant, zucchini, trimmed garlic bulb and onions over baking sheets that have been buttered or greased with olive oil. Drizzle enough olive oil over vegetables to coat. Sprinkle butter or Butter Buds and salt and pepper over top. Toss with a spoon or tongs to mix well.

Bake at 425 degrees for about 35 minutes, tossing occasionally.

Remove from over and reserve.

While vegetables are cooking, place tomatoes on foil sheet large enough to enclose them in, coat with olive oil, salt and pepper. Close foil totally around tomatoes and place on medium heat grill. Grill for about 15 minutes, flipping over once. Allow to cool, then puree them in a blender.

In a large bowl, toss pasta with roasted vegetables. Cover with pureed tomatoes and toss together. Top individual portions with grated parmesan cheese. (As always, we prefer aged Parmigiano-Reggiano for the topping.)