Hot Baba Ghanoush with Pasta

1 large eggplant
1/2 cup low fat yogurt
2 tblsp tahini
1/4 cup dry sherry
1/4 cup lemon juice
3 cloves garlic, minced
1 tblsp olive oil
1/2 tsp salt
1/8-1/4 tsp cayenne, to taste
1/4 cup fresh parsley for garnish
1 lb dry pasta - 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 - it's also good without it!).
Serves 4 big pasta fans, or 6 pasta wimps.