Roasted garlic with cumin-eggplant & capellin

Yield: 4 Servings

Ingredients:

3 ea Garlic heads broken into -- cloves but unpeeled
4 tb Olive oil Salt & cayenne
1 ea Eggplant thinly sliced -- lengthwise
2 ts Cumin
12 oz Capellini Juice of 1/2 lemon
2 ts Cilantro

Instructions:

chopped Place whole unpeeled garlic cloves on a baking sheet in a single layer & sprinkle with 2 tb olive oil & salt to taste. Roast at 350F for 30 minutes. Raise the heat to 400F & continue to roast for another 10 minutes. Remove from oven & cool. When cool enough to handle peel & toss with the remnants of the oil they were cooked in. Set aside. Brush eggplant slices with rest of olive oil & sprinkle with 1 ts cumin. Broil until the eggplant is browned in spots & tender cut into matchstick pieces. Cook pasta to al dente & drain. Toss pasta with the eggplant & garlic flesh. Season with salt cayenne rest of cumin & the lemon juice. Let cool to room temperature & serve garnished with cilantro. ** Recipe was confusing it omitted ingredients in the directions that are included in the ingredient list & referred to ingredients that did not appear in the ingredient list. So this recipe has hopefully been adjusted so that it works. Adapted from Marlena Spieler 200+ Vegetarian Pasta Recipes