Hazelnut Eggplant Sauce with Fettucine

Roast 4 little eggplants or 1 large eggplant at 400 for about an hour, until completely limp and collapsing. If you are short on time, cut the eggplant in half and microwave 4-7 minutes (depending on the size), turning the eggplant over half way. Then stick it in the oven for 10-15 minutes. Scrape out flesh and blend with:

2 cloves garlic
1/2 cup toasted hazelnuts
4 T olive oil
1 t salt

Stir in
1/2 cup fresh basil
1 pinch red pepper flakes

Put over fettucine and sprinkle with feta and/or parmesan.