Recipe for Roasted Garlic With Cumin-Eggplant & Capellini

3.00	ea	Garlic heads, broken into
		-- cloves but unpeeled
4.00	tb	Olive oil
		Salt & cayenne
1.00	ea	Eggplant, thinly sliced
		-- lengthwise
2.00	ts	Cumin
12.00	oz	Capellini
		Juice of 1/2 lemon
2.00	ts	Cilantro, chopped

Instructions:
Place whole, unpeeled garlic cloves on a baking sheet in a single layer & sprinkle with 2 tb olive oil & salt to taste.
Roast at 350F for 30 minutes.
Raise the heat to 400F & continue to roast for another 10 minutes.
Remove from oven & cool.
When cool enough to handle, peel & toss with the remnants of the oil they were cooked in.
Set aside.
Brush eggplant slices with rest of olive oil & sprinkle with 1 ts cumin.
Broil until the eggplant is browned in spots & tender, cut into matchstick pieces.
Cook pasta to al dente & drain.
Toss pasta with the eggplant & garlic flesh.
Season with salt, cayenne, rest of cumin & the lemon juice.
Let cool to room temperature & serve, garnished with cilantro.
** Recipe was confusing, it omitted ingredients in the directions that are included in the ingredient list & referred to ingredients that did not appear in the ingredient list.
So, this recipe has hopefully been adjusted so that it works.
Adapted from Marlena Spieler, ""200+ Vegetarian Pasta Recipes"

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