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, 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"