Royal Pasta Primavera Provencale

• 6 ounces whole weat rigatoni pasta or 6 ounces whole wheat linguine
• 1 small dried ancho chiles or 1 small pasilla chili pepper
• 1 cup diced unpeeled eggplant (1/2-inch cubes)
• 1 teaspoon olive oil
• 1 small yellow onion, coarsely chopped
• 1 yellow bell peppers or 1 orange bell pepper, coarsely chopped
• 3 garlic cloves, sliced
• 2 (14 1/2 ounce) cans stewed tomatoes, undrained, coarsely chopped
• 1 cup mesclun or 1 cup mixed spring salad greens, packed
• 1 teaspoon fresh thyme or 1 teaspoon lemon thyme, chopped
• salt
• black pepper, freshly gound (optional)

1. Prepare pasta according to its package directions, omitting salt and fat.
2. Meanwhile, heat a large and deep skillet over medium heat until hot. Add the chili pepper; cook, turning occasionally until fragrant and toasted, about 2 minutes.
3. When cool enough to handle chili pepper, discard its stem and set the seeds aside for a garnish.
4. Chop chili pepper.
5. Add eggplant to hot skillet; cook until browned, about 4 minutes, stirring frequently. Add oil, then chopped onion, bell pepper, and garlic; cook 3 minutes, stirring occasionally.
6. Add tomatoes and chopped chili pepper.
7. Reduce heat; simmer uncovered 10 minutes, or until vegetables are tender and sauce thickens.
8. Remove from heat; stir in salad greens and thyme.
9. Season to taste with salt and pepper if desired.
10. Drain pasta; transfer to two serving plates and top with sauce.

whole weat rigatoni pasta, chiles, olive oil, yellow onion, yellow bell peppers, garlic, tomatoes, mixed spring salad greens, thyme, salt, black pepper

Taken from www.food.com/recipe/royal-pasta-primavera-provencale-377563 (may not work)