1 T. olive oil
1/2 cup chopped onion
4 cloves garlic, minced
1/4 tsp. crushed red pepper flakes
1 cup chopped eggplant
1 can (28 oz.) unsalted diced tomatoes (drain tomatoes and reserve 1 1/2 cups juice)
6 Kalamata olives, pitted and coarsely chopped
2 T. capers, drained
12 oz. penne or other pasta, uncooked
3 T. freshly grated Parmesan cheese

In large heavy skillet, heat olive oil. Add onion, garlic, red pepper flakes and eggplant. Sauté until garlic is golden brown, stirring occasionally, about 5 minutes. Add drained, diced tomatoes. Cover and simmer until mixture is slightly thickened, stirring occasionally, about 15 minutes. Stir in the reserved tomato juice, olives and capers. Remove sauce from heat. (Sauce can be prepared a day ahead. Cover and refrigerate). Cook pasta according to package directions; drain. Add sauce to pasta and toss. Place freshly grated Parmesan cheese on the side.

Yield: 5 servings
Serving Size: 2 cups

Calories: 330
Fat: 3g
Fiber: 5g