Penne With Eggplant (Aubergine) - cooking recipe

Ingredients

1 (16 ounce) package ziti pasta or (16 ounce) package rice penne
1 tablespoon olive oil
3 cups cubed eggplants
1 cup finely chopped onion
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 (26 ounce) jar fat free pasta sauce
1/3 cup finely chopped fresh basil
1 1/2 cups shredded parmesan cheese or 1 1/2 cups Italian cheese blend, divided

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain well.
Meanwhile heat oil in a large skillet over medium-high heat until hot.
Add eggplant and onion; saute 8 minutes or until onion is browned.
Stir in garlic; saute 3 minutes.
Add salt, pepper, and pasta sauce; bring to a simmer.
Reduce heat, and cook 5 minutes.
Remove from heat; stir in basil.
Toss eggplant mixture with pasta.
Sprinkle with 1 cup cheese; toss gently.
Top evenly with remaining 1/2 cup cheese.