1 tbsp olive oil
1 red onion, chopped
3 garlic cloves, finely chopped
1/4 tsp. hot red pepper flakes
1 lb. Asian eggplants, trimmed and diced
3 sweet red peppers, cut into 11/2-inch chunks
1 28-oz can plum tomatoes, with juices
salt to taste
1 lb. rigatoni or other tube pasta
1/2 cup grated Parmesan cheese
1/4 cup shredded fresh basil or chopped parsley
Heat oil in a large, deep non-stick skillet on medium heat. Add onion, garlic and hot pepper flakes and cook gently for 5 to 8 minutes, or until very tender and fragrant but not brown.
Add eggplants and sweet peppers and cook for 5 to 10 minutes, or until wilted slightly.
Add tomatoes and break up with a spoon. Cook for 10 to 15 minutes, or until sauce reduces and thickens slightly. Add salt.
Meanwhile, cook pasta in a large pot of boiling water until tender but firm. Drain well and toss with sauce. Taste and adjust seasonings if necessary. Sprinkle with cheese and basil. Toss well and serve immediately.
Calories 401, protein 17 g, fat 7 g, saturates 2 g, cholesterol 7 mg, carbohydrate 75 g, fibre 12 g, sodium 381 mg, potassium 778 mg, Excellent: Vitamin A; Thiamine: Niacin: Vitamin B6: Vitamin C: Iron Good: Folate: Calcium