Spaghettini with Eggplant and Tomato

• 2 Tbsp. olive oil
• 1 lb. eggplant, cut into thin strips Safeway 1 ea For $1.28 thru 02/09
• 1 can (28 fl oz / 540 mL) plum tomatoes
• 2 cloves garlic, minced
• 1/2 tsp. crushed red pepper
• 1 tsp. salt
• 2 Tbsp. finely chopped parsley
• 1 pkg. (500 g) spaghettini pasta

1. Just follow our 3 simple steps
2. Cook 1 chopped onion, 2 minced garlic cloves and 1 lb.
3. eggplant, cut into thin strips in 2 Tbsp.
4. olive oil in large frypan over medium-high heat for 10 minutes or until softened.
5. Add 1 can (28 fl oz / 540 mL) plum tomatoes and 1/2 tsp crushed red pepper.
6. Break up tomatoes with the back of spoon.
7. Bring to boil, reduce heat and simmer 10 minutes or until eggplant is tender.
8. Cook 1 pkg.
9. (500 g) Spaghettini according to package directions.
10. Drain and toss with tomato-eggplant sauce.
11. Top with 2 Tbsp.
12. chopped fresh parsley and serve.

olive oil, eggplant, garlic, red pepper, salt, parsley, spaghettini pasta

Taken from www.kraftrecipes.com/recipes/spaghettini-eggplant-tomato-87945.aspx (may not work)