Ingredients
2-3 tbsp extra virgin olive oil
1 med sweet onion, diced
2-3 cloves garlic, minced
pinch red pepper flakes
8-10 eggplant, diced
salt and pepper to taste
2-3 roma tomatoe, diced
penne pasta, cooked and drained
2-3 tbsp butter
1/2 to 3/4 cup parmasean cheese
lemon basil & parsley, chopped
Preparation
In a large saucepout over medium high heat add oil and onions. Cook 2-3 minutes. Add garlic cook 1 minute. Ad pepper flakes and eggplant. Cook 4-5 minutes or until eggplant begins to brown nicely and is tender. Season to taste. Add tomatoes. Cook 2-3 minutes. Take off heat. Add cooked pasta, butter, and cheese. Mix well. Garnish with fresh chopped herbs and a good drizzle of extra virgin olive oil.
