Penne With Eggplant Aubergine
From cooking light march 2006
Steps
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.
Saut 8 minutes or until onion is browned.
Stir in garlic.
Saut 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.
Ingredients
penne, olive oil, eggplants, onion, garlic cloves, salt, crushed red pepper flakes, fat free pasta sauce, fresh basil, parmesan cheese