Categories: Salads, Pasta 
      Yield: 4 servings 
  
      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"