Categories: Pasta, Vegetables, Vegetarian 
      Yield: 1 servings 
  
      1 lg Eggplant 
    1/2 c  Lowfat Yogurt 
      2 tb Tahini 
    1/4 c  Dry Sherry 
    1/4 c  Lemon Juice 
      3    Cloves Garlic -- minced 
      1 tb Olive Oil 
    1/2 ts Salt 
    1/8 ts To 1/4 t Cayenne -- to taste 
    1/4 c  Fresh Parsley -- for 
           Garnish 
      1 lb Dry Pasta -- * see note 
  
  * spirals or wide ribbons are recommended. 
   
  Preheat oven to 400 degrees.  Cut the eggplant in half, and place cut 
  side down on lightly oiled baking sheet.  Pierce with fork several times, 
  then bake for 40 minutes, until really soft and collapsing.  When it has 
  cooled, scoop out the insides and puree everything except the parsley 
  and pasta in a food processor or blender.  Let sit awhile to flavors can 
  blend. 
   
  Bring several quarts of water to a boil and cook pasta al dente.  While 
  pasta is cooking, gently heat the sauce.  Drain the pasta and mix with 
  the sauce.  Garnish with fresh parsley (you can also put parmesan on 
  this, it sounds really weird but is good - it's also good without it!). 
   
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