Greek-Style Eggplant Sauce(With Fusilli) - cooking recipe

Ingredients

about 2 tsp. olive oil
1 chopped onion
2 cloves garlic, minced
1 1/2 c. chopped ripe tomatoes
2 Tbsp. fresh, slivered basil leaves
salt, pepper and hot red pepper flakes to taste
large eggplant
vegetable cooking spray
1 Tbsp. Parmesan cheese, freshly grated
3 oz. plain or black pepper Feta cheese
12 oz. fusilli
2 Tbsp. chopped fresh parsley

Preparation

In a medium saucepan in 2 teaspoons oil over medium heat, cook the chopped onion and garlic until vegetables soften, about 5 minutes.
Add the chopped ripe tomatoes, basil leaves, salt, pepper and hot red pepper flakes to taste.
Bring to a boil. Cover; reduce heat and simmer for 5 minutes.