Pasta Con Salsa Di Melanzane (Pasta with Spicy Eggplant Sauce) INGREDIENTS 450 g / 1 lb penne rigate or other favourite pasta 2 T extra virgin olive oil 675 g / 1 1/2 lb eggplant, cut into large dice (remove skin) 8 large cloves garlic, minced 1/2 t dried red pepper flakes 900 g / 2 lb ripe plum tomatoes, chopped or 790 g / 28 oz canned diced tomatoes andjuice 1 t salt 1/2 t unrefined sugar 1/4 cup chopped fresh Italian parsley Optional: soy parmesan tomato paste (3 oz or so) water DIRECTIONS Put a large pot of salted water on for the pasta. Broil the eggplant chunks on both sides in the oven broiler until softened (about seven to ten minutes in my oven). Set aside. In a large, non-stick or lightly oiled pot, heat the olive oil and saute the garlic and red pepper flakes lightly. Add the tomatoes, broiled eggplant, salt and sugar. Simmer over medium high heat and begin cooking the pasta. If the sauce is too thin, add a little tomato paste. If its too thick, add a little water. Stir. Drain the pasta when it's done, and add the parsley to the sauce. Serve the sauce over the hot pasta with soy parmesan on the side. From 'Nonna's Italian Kitchen', by Bryanna Clark Grogan.