Royal Pasta Primavera Provencale - cooking recipe

Ingredients

6 ounces whole weat rigatoni pasta or 6 ounces whole wheat linguine
1 small dried ancho chiles or 1 small pasilla chili pepper
1 cup diced unpeeled eggplant (1/2-inch cubes)
1 teaspoon olive oil
1 small yellow onion, coarsely chopped
1 yellow bell peppers or 1 orange bell pepper, coarsely chopped
3 garlic cloves, sliced
2 (14 1/2 ounce) cans stewed tomatoes, undrained, coarsely chopped
1 cup mesclun or 1 cup mixed spring salad greens, packed
1 teaspoon fresh thyme or 1 teaspoon lemon thyme, chopped
salt
black pepper, freshly gound (optional)

Preparation

Prepare pasta according to its package directions, omitting salt and fat.
Meanwhile, heat a large and deep skillet over medium heat until hot. Add the chili pepper; cook, turning occasionally until fragrant and toasted, about 2 minutes.
When cool enough to handle chili pepper, discard its stem and set the seeds aside for a garnish.
Chop chili pepper.
Add eggplant to hot skillet; cook until browned, about 4 minutes, stirring frequently. Add oil, then chopped onion, bell pepper, and garlic; cook 3 minutes, stirring occasionally.
Add tomatoes and chopped chili pepper.
Reduce heat; simmer uncovered 10 minutes, or until vegetables are tender and sauce thickens.
Remove from heat; stir in salad greens and thyme.
Season to taste with salt and pepper if desired.
Drain pasta; transfer to two serving plates and top with sauce.