1 lb. eggplant, peeled and diced
1 lb. green fettuccine or linguine
2 tbsp. olive oil
2 garlic cloves, crushed
3 shallots or 1/4 c. diced yellow onion
1/4 tsp. crushed hot red pepper flakes
2 c. canned, chopped plum tomatoes with juice
1/4 c. chopped fresh Italian parsley
3 tbsp. fresh grated Parmesan cheese

Soak eggplant in salted cold water for 15 minutes. Rinse and pat dry. Prepare fettuccine according to package directions. Saute eggplant in olive oil. Add garlic, shallots and red pepper flakes. Saute 8-10 minutes. Add tomatoes and Italian parsley. Cook 10-15 minutes.

Pour some of the sauce into a warmed serving bowl and add the pasta. Sprinkle on Parmesan cheese. Toss. Add the rest of the sauce and toss again. For variation, add 1/2 cup sliced fresh mushrooms sauteed with the shallots. Serves 6.