Rotini with Roasted Eggplant Sauce

1 (1 ½ pound) Italian eggplant

¼ cup plus 1 tablespoon extra-virgin olive oil

1 cup chicken broth

1 clove garlic, peeled

1 pint grape tomatoes, rinsed

1 pound shrimp, peeled and deveined

1 pound rotini pasta,

2 tablespoons butter

1 cup grated parmesan cheese, use divided

½ cup torn basil

Salt and pepper

Preheat the oven to 350 degrees F.

Cut eggplant in half and drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Place the cut side down on a baking sheet and bake for 25 minutes. Take out and set aside to let cool.

Once cool enough to handle scoop flesh out and transfer to a food processor. Add in chicken broth and garlic. Pulse until a smooth sauce forms.

In a large saucepan over medium-high heat add ¼ cup olive oil and heat for 1 minute. Add in tomatoes and let sauté until just starting to burst, about 3 to 5 minutes. Pour in the eggplant sauce and bring to a simmer, about 4 minutes Add in shrimp and cook for another 3 to 4 minutes until shrimp has cooked through.

While the sauce is simmering, boil the pasta. Fill a large pot with generously salted water and bring to a boil over high heat, about 5 to7 minutes. Add in pasta and turn down heat to medium-high. Boil for 7 to 10 minutes until al dente. Drain pasta reserving 1 cup of pasta water. Transfer pasta back to pot and add in butter and half cup of parmesan cheese, toss to combine.

Transfer sauce to pot with pasta and combine. Add in ¼ cup of reserved pasta water to pasta to help moisten. Use your judgment at this time if pasta looks a bit dry add more pasta water ¼ cup at a time.

Transfer to a serving platter sprinkle with remaining parmesan cheese and basil. Enjoy!