Greek-Style Eggplant Sauce(With Fusilli)

• about 2 tsp. olive oil
• 1 chopped onion
• 2 cloves garlic, minced
• 1 1/2 c. chopped ripe tomatoes
• 2 Tbsp. fresh, slivered basil leaves
• salt, pepper and hot red pepper flakes to taste
• large eggplant
• vegetable cooking spray
• 1 Tbsp. Parmesan cheese, freshly grated
• 3 oz. plain or black pepper Feta cheese
• 12 oz. fusilli
• 2 Tbsp. chopped fresh parsley

1. In a medium saucepan in 2 teaspoons oil over medium heat, cook the chopped onion and garlic until vegetables soften, about 5 minutes.
2. Add the chopped ripe tomatoes, basil leaves, salt, pepper and hot red pepper flakes to taste.
3. Bring to a boil. Cover; reduce heat and simmer for 5 minutes.

olive oil, onion, garlic, tomatoes, basil, salt, eggplant, vegetable cooking spray, parmesan cheese, black pepper, fusilli, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=243655 (may not work)