- 1 medium firm eggplant, halved lengthwise
- Extra virgin olive oil (EVOO)
- 1 head garlic
- 2 red bell peppers
- 1 can whole fire-roasted tomatoes (28 ounces)
- 2 large spaghetti squash or 1 pound whole wheat spaghetti
- Pre-heat the oven to 450°F.
- Split the squash lengthwise and roast cut-side down on a baking sheet for 45-60 minutes, until the squash flesh is very tender. Drizzle the eggplant halves with EVOO, salt and pepper and roast face-down on a baking sheet. Cut the heads of garlic to expose the cloves at ends, then drizzle liberally with EVOO, salt and pepper. Wrap the garlic in foil and place alongside the eggplant. Roast for 40-45 minutes.
- Char the peppers over an open gas burner flame. Transfer to a bowl and cover until cool enough to handle. Peel and seed the peppers, then roughly chop.
- Scoop the eggplants and add to a food processor with the garlic and peppers.
- If using pasta, bring a pot of water to a boil and salt the water. Cook the spaghetti for 10-12 minutes, or until al dente. Reserve 1 cup of starchy cooking water.
- Heat the fire-roasted tomatoes in a saucepan on medium-high heat and crush them up with a potato masher. Stir the vegetable puree in with the tomatoes and starchy cooking water and heat through.
- For the squash, split the squash lengthwise and roast cut-side down on baking sheet for 45-60 minutes, until the squash flesh is very tender. Flip the squash over and shred it into the spaghetti like strands with tines of a fork, leaving squash in shells. Dress the squash evenly with marinara.