Eggplant Saute - cooking recipe

Ingredients

1 (12 ounce) package fettuccine
1 -2 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 medium eggplant, peeled and cubed
1 large red bell pepper, sliced
2 (14 1/2 ounce) cans chopped tomatoes, undrained
salt and pepper
1/2 cup fresh grated parmesan cheese

Preparation

Cook fettuccine according to directions on the package; drain and put in a big pasta bowl; keep warm.
Add the oil to a big skillet over medium-high heat and let it get hot.
Add the onion, garlic, eggplant, and bell pepper; saute and stir constantly for 10 minutes or until veggies are tender.
Add in the tomatoes; stir to combine.
Season to taste with salt, pepper and fresh herbs of your choice if desired.
Spoon vegetable mixture over the fettucine and sprinkle with parmesan cheese.