• Pre-heat the oven to 400 degrees

Preparing the Eggplant:

• Begin by cleaning the eggplant and removing the ends. Next, cut the eggplant into 1 inch cubes and place in a mixing bowl or plastic bag.
  1 large or 2 medium eggplants
• Next, add ¼ cup extra virgin olive oil, 1 tsp salt, and ¼ tsp or black pepper and mix well. Place the eggplant on a baking sheet and roast at 400 degrees for 25 minutes.
  ½ cup extra virgin olive oil, ½ tsp. black pepper, 2 tsp. salt
• Remove the eggplant from the oven and set aside.

Preparing the Pasta:

• While the eggplant is roasting, prepare the spaghetti according to the package instructions for al dente pasta. Strain the pasta and set aside.
  1 lb. spaghetti

Bringing it Together:

• In a large pot or skillet, add ¼ cup extra virgin olive oil and bring to a high heat. Next, add the garlic and sauté until golden, about 1-2 minutes.
  ½ cup extra virgin olive oil, 6 gloves of garlic
• Next, add in the onion and sauté for 2 minutes, mixing occasionally. Lower to medium heat, add in the roasted red peppers, roasted eggplant, 1 tsp. salt, and ¼ tsp black pepper and sauté for 2 minutes, mixing occasionally.
  1 large or 2 medium eggplants, 2 tsp. salt, 1 sweet onion, 8 oz. roasted red peppers, ½ tsp. black pepper
• Next, add in the vegetable broth and bring to a simmer. Next, add in the spaghetti and cook for 2 minutes, mixing occasionally.
  ½ cup vegetable broth, 1 lb. spaghetti
• Finally, turn off the heat, add in the mozzarella, and mix before serving.
  8 oz. fresh mozzarella

To Serve:

• Mix well to incorporate the fresh mozzarella. Serve once the mozzarella begins to melt.