Extra virgin olive oil (EVOO)
Salt and pepper
1 medium, firm eggplant, halved lengthwise
1 head garlic
2 red bell peppers
1 can whole fire-roasted tomatoes (28 ounces)
1 pound whole wheat spaghetti
Pre-heat the oven to 450°F.
Drizzle the eggplant halves with EVOO, salt and pepper and place them cut side down on a baking sheet. Cut the head of garlic to expose the cloves at the ends; drizzle liberally with EVOO, salt and pepper. Wrap in foil and place alongside the eggplant. Roast for 40-45 minutes.
Char the peppers over an open gas burner flame. Transfer to a bowl and cover until cool enough to handle. Peel and seed the peppers, then roughly chop.
Bring a pot of water to a boil and salt the water. Cook the spaghetti for 10-12 minutes, or until al dente. Reserve 1 cup of starchy cooking water before draining.
Scoop the eggplant flesh from the skin and add to a food processor with the roasted garlic and peppers.
Heat the tomatoes in a saucepan over medium-high heat and crush them up with a potato masher. Stir the vegetable puree in with the tomatoes and starchy cooking water and heat through, then toss with spaghetti and serve. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.