this is a really tasty and relatively easy sauce for pasta or gnocchi. you end up using a lot of dishes, but it seems like the best recipes always do...
for 2 people:
1 to 1 1/2 pints cherry or grape tomatoes (this is a good use for tomatoes that have started to shrivel a bit, but aren't discolored yet)
1 small Italian eggplant, chopped into 1/2"-3/4" cubes
handful (15 or so) pitted kalamata olives, roughly chopped
4-5 cloves garlic, thinly sliced
Spread tomatoes out in a medium-sized baking dish, and chopped eggplant in another. Give the eggplant a few sprinkles of salt, and broil both for about 15 minutes until some tomatoes are black on top. (or until you set off the fire alarm in your poorly-ventilated apartment!)
In a medium saucepan, sauté the garlic in several tablespoons of olive oil over medium heat. (The eggplant will absorb a lot of the oil.) When the garlic has just started to brown, turn down the heat and add the tomatoes, eggplant, and olives. Stir it all up, and use the edge of a spatula to break up any tomatoes that didn't burst in the oven. Simmer, stirring occasionally, for about 5-10 minutes or until your pasta is done. If you have fresh basil, tear up a few handfuls and stir them in right at the end as you turn off the heat.
This works well over pretty much any kind of pasta, but my personal favorite is gnocchi, especially the whole wheat or spinach kinds. (That's whole wheat gnocchi in the grainy camera phone picture.) I also sometimes throw in other veggies like cauliflower or zucchini.