1 lg Eggplant
1/2 c  Lowfat Yogurt
2 tb Tahini
1/4 c  Dry Sherry
1/4 c  Lemon Juice
3    Cloves Garlic -- minced
1 tb Olive Oil
1/2 ts Salt
1/8 ts To 1/4 t Cayenne -- to taste
1/4 c  Fresh Parsley -- for
Garnish
1 lb Dry Pasta -- * see note

* spirals or wide ribbons are recommended.

Preheat oven to 400 degrees. Cut the eggplant in half, and place cut side
down on lightly oiled baking sheet. Pierce with fork several times, then
bake for 40 minutes, until really soft and collapsing. When it has cooled,
scoop out the insides and puree everything except the parsley and pasta in
a food processor or blender. Let sit awhile to flavors can blend.

Bring several quarts of water to a boil and cook pasta al dente. While
pasta is cooking, gently heat the sauce. Drain the pasta and mix with the
sauce. Garnish with fresh parsley (you can also put parmesan on this, it
sounds really weird but is good – its also good without it!).