Spicy Pasta with Herbs

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Spicy Pasta with Herbs

 

3 tbs each olive oil and snipped chives

1 1/2 pounds eggplant, ends trimmed

and cut into 1/2 " cubes

3 cloves garlic, chopped

1 medium onion, halved,

thinly sliced

1 tsp salt

1/2 tsp red pepper flakes

1 pound penne or corkscrew pasta, cook to package directions

28 oz can diced tomatoes in juice

1 cup basil, torn into

pieces

1 tbs oregano, chopped

6 tbs part skim ricotta cheese or mashes tofu

 

Heat

oil in a skillet. Add eggplant, onion, garlic and 1/2 tsp salt. Cook 8 min. or

until eggplant softens.

Add pepper flakes, tomatoes with juice and remaining

salt. Bring to a simmer, cook 10 min. or until eggplant is very soft.

To cooked pasta stir most of the basil, oregano and

chives into the sauce, toss with pasta. Serve with dollops of ricotta cheese or

mashed tofu, and

the reserved herbs on top.