Picture this: Eggplant reduced down to a silky, smoky, garlic infused sauce and tossed with al dente spaghetti. Add tiny ribbons of fresh basil and bright bits of chopped sundried tomatoes, top with a pile of fluffy, freshly grated parm and you're in business.  

With two main ingredients and a handful of additions in supporting roles, it's so simple you can whip this up any night of the week. Remarkably, the star of the show, eggplant, is usually relegated to the role of the ugly stepsister in the minds of most. 

I happen to think that eggplant is misunderstood and often underestimated. For starters, why do we call it by it's most unsexy name?Egg. Plant. Doesn't sound very appealing at all, does it? So let's call it by it's sexy stage name, aubergine. Sounds better already doesn't it?

So give eggplant aubergine a shot. Here's the recipe.