Eggplant (Aubergine) and Bow-Tie Noodles

This dish is reminiscent of eggplant parmesan, but with an important difference. The eggplant is cooked in the mircrowave, so you don't need to saute it in a large amount of oil. Taken from the "Quick and Healthy Low Fat Cooking" cookbook.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 8  ounces bow tie pasta
• 8  cups eggplants, peeled and cubed
• 2  cups onions, diced
• 3  cups low-sodium tomato sauce
• 1  pinch  ground red pepper
• 1⁄2 cup parmesan cheese, grated

Directions

1. Cook the noodles in a large pot of boiling water for 15 minutes, or until just tender.
2. Drain and keep warm.
3. Meanwhile, place the eggplant and onions in a 3-quart casserole.
4. Cover with lid or vented plastic wrap.
5. Microwave on high for a total of 8 minutes, or until soft; stop and stir halfway through the cooking period.
6. Stir in the tomato sauce and pepper.
7. Cover again and microwave on high for 4 minutes, or until bubbly.
8. Serve over the noodles.
9. Sprinkle with paremsan.