This turned out great! However, I followed other suggestions and made my own changes. First, I roasted the eggplant because I love the rich flavor of roasted vegetables. I pricked the eggplant and spread some olive oil over it before placing in a pan and baking it in my Krups combo oven at 375 degrees for 30 min. After letting it cool, I cut the eggplant in half lengthwise and simply scraped the meat off the skin - no peeling necessary! I also added more seasonings to the sauce and used the following proportions: 1 medium bay leaf, 1 tsp. each of salt & thyme, 1/2 tsp. each of rosemary, oregano & basil, 1/4 tsp. red pepper flakes. Other changes: 1 medium onion, 5 garlic cloves, substituted water for broth & increased amount to 1 cup, replaced goat cheese with feta. I also added some leftover frozen chopped spinach towards the end of the cooking time. I used penne pasta instead of rigatoni. I cooked the sauce for over an hour to reduce the extra water and let all the seasonings do their thing. It was really wonderful! Will definitely make again.
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