Penne with Tomato, Eggplant, & Ricotta

I'm sorry, I keep forgetting to take pictures of the food I make! By the time it's done we're all usually starving! Anyway, this was yummy, but I would double the eggplant.

1 small eggplant

1 large clove garlic, pressed

14oz. can diced tomatoes

16 oz. pkg. penne

1/4 cup mature ricotta or grated parmesan cheese

3 Tbls. chopped fresh parsley

olive oil

salt & pepper

Cut the eggplant into bite sized pieces, add a little salt and drain in a colander for 30 minutes. Heat olive oil in a medium pan and sweat the garlic until fragrant (you could add some red pepper flakes here). Add the tomatoes and season with salt and pepper and bring to a boil. Once the sauce bubbles, reduce heat and simmer for 15 mins. Cook pasta according to pkg. Rinse the eggplant and dry it and saute in olive oil until cooked through. Once the pasta is done throw it all together with a little bit of the pasta water.