Cut eggplants in half, drizzle with a little olive oil and a sprinkle of salt and pepper. Place eggplants on a baking sheet and transfer to the oven for about 45 minutes, until tender and golden brown. (While this is happening I fed the baby).
When the eggplants are almost half way through (around the 20-25 minute mark), scatter the tomatoes (sprinkled with olive oil and salt & pepper) on the same baking sheet.
By the time eggplant is completely roasted, tomatoes would burst and get juicy & sweet. Remove from the oven and let cool.
When cool enough to handle, scoop the flesh out of the eggplant and mash with a fork. Mash the tomatoes also.
Heat 1 tbsp olive oil in a large skillet, sauté onions and garlic till they turn light and transparent.
Add canned crushed tomatoes, eggplant, roasted tomatoes, balsamic vinegar, salt and pepper and cook on medium flame for about 10-15 mins. Stir in basil at the end.
In the meantime cook pasta according to package directions and serve hot with the eggplant sauce sprinkled generously with Parmesan cheese and hearty bread.
The sauce gets even better the next day and is just yummy on sandwiches as spread. YUMMO!!!