Step 1

Preheat oven to 425 F.

Step 2

Roast the eggplant: Cut the eggplant into 1-inch chunks. Quickly mix with olive oil and salt and pepper. Place on a parchment lined baking sheet. Roast for 30 to 35 minutes, until browned and very tender, gently stirring the sheet at about 25 minutes mark.

Step 3

Make the sauce: In a large sauce pan, add 28 oz can crushed tomatoes, 2 tbsp olive oil, 1 tbsp balsamic vinegar, 2 tsp garlic powder, 1 tsp dried oregano, 1 tsp salt and 8 fresh basil leaves. Bring to a simmer then cover and cook for 15 minutes.

Step 4

Make the pasta: Boil the pasta in a large pot of salted water. Boil until al dente. Drain and return to pot.

Step 5

Season the eggplant: Remove the eggplant from the oven, toss with garlic and herbs, making sure to spread out any chunks of garlic that stink together. The eggplant will be very tender so handle it gently.

Step 6

Serve: Add the drained capers to the sauce. Pour the sauce over the pasta and mix to combine. Top with eggplant and basil.