This pasta was another mid-week experiment meal. I had an opened jar of roasted eggplant, meant for another purpose it turned out to be unsuited for, aging in the fridge. Thinking about the pasta dish I had at La Laconda the other week, I whipped up a sauce with fried garlic, roasted eggplant pulp, canned plum tomatoes, and fresh basil. I toss the cooked fussili in the sauce, then topped the whole thing with a whole-grain breadcrumbs and crushed almonds, and used a vegetable peeler to add nice big shavings of pecorino. Into the oven at 400 for 15 minutes, and the cheese was crispy and delicious. If I had it to do over though, I probably wouldn’t bake it, as it resulted in a drier pasta than I was aiming for. I served the pasta with a simple sides of steamed broccoli and zucchini lightly fried in a bit of olive oil.