Homemade linguini with eggplant sauce

Score the skin of a large eggplant into strips and roast 400°F in the oven 40 minutes. Meanwhile, roll out fresh linguini — a few cups semolina flour, some salt, and a few eggs. When the eggplant is done, let cool until you can handle it, and while you let it cool, saute in olive oil in a large saucepot: one large red onion, minced, a few cloves garlic, minced, and a fair number of sweet red or orange peppers, deseeded and diced. When you can handle the eggplant, peel it, slice into small chunks (dispose of the tough top end), and add to the saucepot. Mash the eggplant into a mush with a wooden spoon. Add two tomatoes, diced, some salt, a little paprika, and a handful of fresh oregano. While the flavors in the sauce marry, bring to boil a large pot of water and cook the pasta two minutes, until it floats. Drain and toss with a little oil to prevent sticking. Serve the eggplant sauce over the linguini, and garnish with oregano blossoms.