> From: Sam M Rasheed Separate roasted garlic cloves, peel & set aside. In a medium bowl, combine eggplant, vinegar, 3 tbsp olive oil, oregano & pepper. Mix thoroughly & marinate in the refrigerator for one hour. Place eggplant mixture, with liquid on a baking pan. Bake in a preheated 425 degrees oven for 25 minutes. Stir every 5-6 minutes. About 10 minutes before eggplant is completely cooked, heat 1 tbsp olive oil in a skillet. Add tomatoes & garlic. Saute for 5 minutes. At the same time, cook pasta in a pot of boiling water according to package instructions. Drain & divide cooked pasta on 4 serving plates. Cover pasta with roasted eggplant. Sprinkle with fontina cheese. Cover cheese with equal portions of tomato garlic mixture and top with parsley. Serve immediately sprinkled with Parmesan cheese. Serves 4. Posted to JEWISH-FOOD digest by Deena Abraham on Feb 9, 1999,