Pasta with Spicy Eggplant and Tomatoes
|Olive oil||3 Tablespoon|
|Garlic||2 Clove (10 gm), chopped|
|Red pepper flakes||1⁄2 Teaspoon, crushed|
|Eggplant||1⁄2 Pound, cut in to chunks|
|Tomatoes||16 Ounce (1 Can)|
|Dried basil||1⁄2 Tablespoon|
|Dried oregano||1⁄2 Tablespoon|
|Pasta||1 Pound, cooked, drained|
In a large skillet or saucepan, heat the olive oil with the garlic and pepper flakes over moderate heat.
When the garlic sizzles, reduce the heat to low, add the eggplant, and saute until it begins to soften and the garlic begins to turn brown, 2 to 3 minutes.
Add the tomatoes, breaking them up with your hands, and stir in the remaining ingredients.
Cover and simmer gently until the eggplant is tender and the sauce is thick, 15 to 20 minutes.
With a wooden spoon, gently press on the pieces of eggplant to mash them slightly into the sauce.
Serve over cooked pasta.