Eggplant Pasta

This can be so many things. I first tried it as soup. Then I used it as a pizza sauce. Next it was a casserole and lastly it was just tossed with some pasta for lunch. All were loved. Don't let the really basic looking appearance of the pasta in the picture fool you. It's amazing stuff.

And since it's amazing, I'm sending it to the amazing Presto Pasta Nights being hosted over at Briciole

1 egg plant, quartered lengthwise
2 roma tomatoes, quartered
2 cloves garlic
1 small onion, quartered
olive oil
Salt

Brush vegetables with oil and lightly sprinkle with salt.
Roast at 400 for 40 minutes.

In a pot combine and simmer 10 minutes
2 c. chicken broth
1/2 tsp. marjoram
1 tsp. lemon juice

Scrape eggplant from purple skin. Add eggplant, onion, tomatoes, and garlic to broth.
Simmer 30 minutes until vegetables really are tender. Puree until smooth and add
1/4 c. cream
let sit for 15 minutes.

Roasting the vegetables, I used more than the onion shown, I had just already started throwing it in the pot before I remembered to take a picture. They will be a dark brown on the bottom, you want that.

Thats what it looked like in the pot simmering, not so very tasty looking, admittedly

Ok, so thats the basics of it. Here are the Variations:

Soup:
Use 6 cups of chicken broth and a half a cup of cream

Pizza Sauce:
Use as is instead of your regular tomato sauce on pizza, top with cheese, bake and enjoy

Casserole:
Toss cooked pasta, the sauce, chunks of cooked chicken and/or Italian sausage, and some small cubes of mozzarella cheese. Cover and bake at 350 until the cheese starts to melt

Pasta Dish:
Much like the casserole, just toss the sauce with cooked pasta and enjoy. You can add sliced chicken and top with Parmesan cheese is you want.