Eggplant Saute

• 1 (12 ounce) package fettuccine
• 1 -2 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 medium eggplant, peeled and cubed
• 1 large red bell pepper, sliced
• 2 (14 1/2 ounce) cans chopped tomatoes, undrained
• salt and pepper
• 1/2 cup fresh grated parmesan cheese

1. Cook fettuccine according to directions on the package; drain and put in a big pasta bowl; keep warm.
2. Add the oil to a big skillet over medium-high heat and let it get hot.
3. Add the onion, garlic, eggplant, and bell pepper; saute and stir constantly for 10 minutes or until veggies are tender.
4. Add in the tomatoes; stir to combine.
5. Season to taste with salt, pepper and fresh herbs of your choice if desired.
6. Spoon vegetable mixture over the fettucine and sprinkle with parmesan cheese.

fettuccine, olive oil, onion, garlic, eggplant, red bell pepper, tomatoes, salt, fresh grated parmesan cheese

Taken from www.food.com/recipe/eggplant-saute-91680 (may not work)