Penne With Eggplant (Aubergine)

• 1 (16 ounce) package ziti pasta or (16 ounce) package rice penne
• 1 tablespoon olive oil
• 3 cups cubed eggplants
• 1 cup finely chopped onion
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1 (26 ounce) jar fat free pasta sauce
• 1/3 cup finely chopped fresh basil
• 1 1/2 cups shredded parmesan cheese or 1 1/2 cups Italian cheese blend, divided

1. Cook pasta according to package directions, omitting salt and fat. Drain well.
2. Meanwhile heat oil in a large skillet over medium-high heat until hot.
3. Add eggplant and onion; saute 8 minutes or until onion is browned.
4. Stir in garlic; saute 3 minutes.
5. Add salt, pepper, and pasta sauce; bring to a simmer.
6. Reduce heat, and cook 5 minutes.
7. Remove from heat; stir in basil.
8. Toss eggplant mixture with pasta.
9. Sprinkle with 1 cup cheese; toss gently.
10. Top evenly with remaining 1/2 cup cheese.

pasta, olive oil, eggplants, onion, garlic, salt, red pepper, pasta sauce, fresh basil, parmesan cheese

Taken from www.food.com/recipe/penne-with-eggplant-aubergine-160833 (may not work)