2 medium eggplants
Olive oil for drizzling
1/2 lb. capellini, or spaghetti
3-4 tablespoons butter
½ cup freshly grated Pecorino or Parmigiano
Handful fresh basil leaves, roughly shredded, or other favorite herb
3-4 thyme sprigs, leaves removed stems discarded
1 cup tomato sauce
Preheat oven 400 degrees.
Cut off the bottoms and stems of the eggplants. Peel them using a vegetable peeler and slice them into ½ -inch thick slices.
Line a sheet pan with foil and lightly coat with olive oil. Lay out eggplant slices in one layer. Drizzling a little olive oil. Season with salt & pepper. Roast for about 15-20 minutes until softened and slightly browned.
In a large bowl combine the butter and ¼ cup of the grated cheese. Season with salt and pepper to taste. Add the roughly shredded fresh basil leaves thyme leaves.
Cook the capellini or spaghetti in boiling water until al dente. Drain.
Add the cooked pasta to butter mixture and combine. Place a small amount of the pasta on top of an eggplant slice. Roll the eggplant around the pasta and place it in a buttered oven-proof dish. Repeat this process with all the eggplant slices. Spoon the tomato sauce on the eggplant rolls. Sprinkle with the remaining grated cheese. Bake in the oven for about 20 minutes, or until sauce is bubbly.