Skin and cut up one medium eggplant into small bite sized pieces. Dice half an onion and mince 5 cloves of garlic. Stir onion, eggplant and garlic with 3 tbs olive oil, 1 1/2 tsp salt, 1 tsp fresh thyme, and some freshly cracked black pepper. Combine well, and roast under a hot broiler with plenty of oil for 7-10 minutes, stirring frequently.
Slice up 5 oz fresh spinach, or defrost and drain 3 oz frozen spinach.
In a small pot, heat up 2 cups chicken stock. Add black pepper, fersh thyme, and the spinach. Simmer for 2-5 minutes.
Cook pasta as directed, drain, and combine with sauce!
Serve pasta with sauce in bowl or plate, depending on amount of sauce wanted. I served it to Brett like a soup, but I had mine on a plate with less sauce...Top with a large spoonful of the eggplant mix, and I topped mine with a slice of bacon...cos I love me sum Bacon.
Oh dude. I want some of this delicious dish so much right now.
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