Pasta Norma (from Family Circle mag)
3 tbs olive oil
1 1/2 lbs eggplant, ends trimmed & cut into 1/2" cubes
1 medium onion, halved & thinly sliced
3 cloves garlic, chopped
1 tsp salt
1/2 tsp red pepper flakes
1- 28 oz can diced tomatoes (I use a quart of my home-canned tomatoes)
1 lb rotini pasta (use whatever you have)
1 cup packed basil, torn into pieces
1 tbs fresh oregano, chopped
3 tbs snipped chives
6 tbs part skim ricotta cheese
-Heat oil in a large skillet over medium-high heat. Add eggplant, onion, garlic and 1/2 tsp of the salt. Cook 8 minutes, stirring occasionally until eggplant softens.
-Add red pepper flakes, tomatoes with juice and remaining 1/2 tsp salt. Bring to a simmer. Lower heat to medium-low, cook for 10 minutes or until eggplant is very soft.
-While sauce is simmering, cook pasta following package directions. Drain.
-Stir most of the basil, oregano and chives into the sauce, toss with pasta. Serve with dollops of ricotta cheese and the reserved herbs on top. I like freshly grated Romano cheese on top. Enjoy!