5-6 baby eggplants, cut lengthwise into quarters
good balsamic vinegar
1 lb Spaghetti (I use Di Cecco)
4 tb. meyer lemon flavored olive oil
2 small red or sweet onions, cut into fine rings
handful of chopped parsley (thyme and marjoram also work well)
8 oz goat cheese (or Feta cut into cubes)
salt and pepper
place eggplant in bowl and toss with olive oil, salt, and pepper. heat a nonstick skillet. when warm, add eggplants. sautee until browned and soft, about 5 minutes. finish with a drizzle of balsamic vinegar. stir. Remove from heat. Cool, and then chop into bite sized chunks. Set aside.
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Reserve 1 cup of the cooking water.
Meanwhile, heat 2 tablespoons of the lemon flavored olive oil in a skillet. Add the onions and cook until browned, about 10-15 minutes. Add the chopped herbs. Sautee until the herbs are fragrant, about one minute. Add the cooked pasta, the remaining 2 tablespoons of lemon olive oil, and enough reserved pasta water to moisten. Toss with pieces of goat cheese and the eggplant. Add salt and pepper. Transfer to bowls and serve.