Penne With Eggplant (Aubergine)

From Cooking Light March 2006

• Ready In: 40 mins
• Serves: 8

Ingredients

• 1 (16 ounce) package penne or 1 (16 ounce) package ziti pasta or 1 (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

Directions

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