Spicy Eggplant with Tomatoes over Pasta

By Bostoncook

Pasta Light

Ingredients

• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 1/2 pound eggplant, peel left on, in 1/2-1" dice
• 16 ounces canned diced tomatoes
• 1/2 tablespoon dried basil
• 1/2 tablespoon dried oregano
• 1 bay leaf

Details

Servings 4

Preparation

Step 1

1. Saute garlic and pepper flakes in olive oil until garlic begins to sizzle. Reduce heat and add eggplant. Saute until it begins to soften and garlic begins to turn brown; about 2-3 minutes.

2. Add remaining ingredients. Cover and simmer gently until eggplant is tender and sauce is thick; 15-20 minutes.

3. Gently press eggplant to mash into sauce. Serve over cooked pasta.

Notes: This was great! Very easy and healthy and a repeat. Note that a half-pound of eggplant is about half of one. Doubled the garlic and used fresh basil (which I think made a big difference). Served over whole wheat fusilli. Delicious and a repeater.