Ziti with Eggplant

• 8 oz. uncooked ziti
• mostaccioli pasta
• 1/2 lb. japanese eggplant
• other sm. eggplant, unpeeled
• 1 tsp. olive oil
• 2 cloves garlic, minced
• 3/4 cup reduced sodium beef broth
• 2 tsp. tomato paste
• 1/4 tsp. crushed red pepper flakes
• 1/4 cup packed chopped fresh basil
• 2 tsp. dried basil
• 1/4 cup grated Romano cheese

1. Cook pasta according to package directions, omitting salt.
2. While pasta is cooking, cut eggplant into bite sized pieces.
3. Heat oil in large non-stick skillet.
4. Saute eggplant with garlic over medium-low heat until lightly browned.
5. Add broth, tomato paste and pepper flakes.
6. Simmer, uncovered, about 5 minutes.
7. Drain pasta, divide it among 3 or 4 shallow bowls.
8. Spoon eggplant mixture over pasta.
9. Sprinkle with basil and cheese.
10. Enjoy!

mostaccioli pasta, japanese eggplant, eggplant, olive oil, garlic, beef broth, tomato paste, red pepper, fresh basil, basil, romano cheese

Taken from www.foodgeeks.com/recipes/18322 (may not work)