Bow Ties with Eggplant Sauce

• 12 ounces pasta, bow-tie (farfalle) uncooked
• 1/4 cup vegetable stock
• 2 medium garlic cloves minced
• 1/4 cup onions chopped
• 1/4 teaspoon cayenne pepper
• 3 cups eggplant chopped
• 3 cups tomatoes, canned low sodium
• 1/2 teaspoon basil
• 1/2 teaspoon oregano

1. Cook pasta al dente.
2. Heat garlic, onion, and pepper in broth.
3. Simmer 5 minutes.
4. Add eggplant and simmer until soft.
5. Add tomatoes, and spices.
6. Simmer 20 minutes.
7. Toss with pasta.

pasta, vegetable stock, garlic, onions, cayenne pepper, eggplant chopped, tomatoes, basil, oregano

Taken from recipeland.com/recipe/v/bow-ties-eggplant-sauce-5734 (may not work)