serves 2 (+ extra tomato sauce)
1 6.5 oz can chopped clams, drained
5 oz fettucine (I used whole grain with flax seed)
8-10 medium tomatoes
2 long, thin eggplant
2 small onions
1 head of garlic
3 large basil leaves
2 Tbsp olive oil, divided
1 tsp salt
3/4 tsp sugar
Line 2 baking sheets with aluminum foil. Preheat oven to 350 degrees. Cut the tomatoes into wedges. Peel the eggplants and slice in half lengthwise. Cut the onions into thick slices. Peel all of the garlic cloves. Place the tomatoes on the first baking sheet skin-side down. Place the onion slices and eggplant on the second baking sheet.
Brush everything with 1 Tbsp olive oil, then sprinkle with salt and pepper. Roast in the oven for 45-50 minutes, checking every 15-20 minutes. I took the eggplant out, turned them, and brushed them with an additional 1 tsp of olive oil three times during roasting. Remove the eggplant and onions, and let cool. Roast the tomatoes an additional 10-30 minutes, until they start to break down.
Put the tomatoes, garlic, sugar, salt, and pepper in a food processor, and process until the tomatoes are fairly smooth, and the garlic is chopped into mince-sized pieces. Divide in half, and reserve one half for another use.
Cut the eggplant into 1/2 – 3/4 inch pieces, and drain the clams.
Cook the pasta according to package directions. While the pasta is cooking, put the tomato sauce, clams and eggplant in a saucepan, heat through, then reduce heat to lowest setting. With about 3 minutes left, chop the basil and add it to the sauce. When the pasta is done, drain then add to the sauce and mix well. Plate (or bowl, as the case may be) and top with shaved pecorino romano.