1 lb Penne (short, tubular pasta
-with pointed tips–vegan -versions are available) 5 tb Olive oil
1 md Eggplant — peeled and diced
4 Garlic cloves — minced
1/4 ts Dried red pepepr flakes
35 oz Imported plum tomatoes
-roughly chopped and drained 1/2 ts Salt
Pepper to taste 1 1/2 tb Parsley, fresh — minced
Set all of the ingredients in front of you near the stove. Bring alarge pot of water to a boil. Add thepenne and cook until al dente-tender yet slightly firm to the bite, about 12-15 mintues. While the water is being broght to a boil you can begin the sauce. In a large skillet heat 2 tbs of the oil over medium-high heat until hot but not smoking. Add half of the eggplant and cook until almost tender. Toss freuently and do not add any more oi; just keep tossing if the eggplant begins to stick. When done remove onto a platter. Add 2 more tablespoons of oil and repeat with the remaining eggplant. Add the tomatoes,salt and pepper, and bring to a boil. Add the eggplant and cook until the sauce is thickened and the eggplant is tender, about 7-10 minutes. Keep the sauce hot over low heat if the pasta is not done yet. Drain the pasta in a colander. Return it to the pot or a warm serving bowl and add the sauce. Toss. Add the parsley and toss again. Serve immediately. From the files of DEEANNE