An Eggplant Recipe to Love

Here is the eggplant recipe, as promised.  Monday was one of those very full days, in which we didn't sit down to dinner until 9:30.  But we both took that first bite, and sighed "Mmmmm".  I hope it makes your taste buds as happy as it makes ours.

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!