Eggplant (Aubergine) and Bow-Tie Noodles

• 8 ounces bow tie pasta
• 8 cups eggplants, peeled and cubed
• 2 cups onions, diced
• 3 cups low-sodium tomato sauce
• 1 pinch ground red pepper
• 12 cup parmesan cheese, grated

1. Cook the noodles in a large pot of boiling water for 15 minutes, or until just tender.
2. Drain and keep warm.
3. Meanwhile, place the eggplant and onions in a 3-quart casserole.
4. Cover with lid or vented plastic wrap.
5. Microwave on high for a total of 8 minutes, or until soft; stop and stir halfway through the cooking period.
6. Stir in the tomato sauce and pepper.
7. Cover again and microwave on high for 4 minutes, or until bubbly.
8. Serve over the noodles.
9. Sprinkle with paremsan.

pasta, eggplants, onions, lowsodium, ground red pepper, parmesan cheese

Taken from www.food.com/recipe/eggplant-aubergine-and-bow-tie-noodles-210759 (may not work)