Eggplant Pasta

INGREDIENTS:

• 1 pound whole wheat penne pasta
• 3 whole medium eggplants
• 1 tsp. olive oil
• 1 white onion, diced
• 4 cloves garlic, minced
• 28 oz. can diced no salt added tomatoes
• Fresh basil
• 1 tsp. red pepper flakes
• salt and pepper to taste
• Parmesan cheese to taste

INSTRUCTIONS:

• Bring water to a boil.
• Slice eggplant into round slices. Lay flat on a baking sheet and sprinkle liberally with salt. Let sit for 10-15 minutes. Flip over and repeat.
• Rinse eggplant, pat dry and dice.
• In a medium skillet, add olive oil and onions, cook 3-5 minutes until soft. Add garlic and saute for 30 seconds.
• Add eggplant, stirring gently. Cook for about 8 minutes or until tender.
• Cook pasta according to package directions.
• Add tomatoes, red pepper flakes, salt and pepper. Simmer for approximately 10 minutes, approximately when the pasta is done cooking.
• Drain the pasta, and add to the eggplant mixture.
• Stir in basil and parmesan cheese, reserving some of each to garnish individual servings.