1/4 c. salad oil
1 lb. peeled & cubed eggplant
1 lg. onion, chopped
2 tsp. minced garlic
1 green pepper, seeded & cut into strips
15 oz. can stewed tomatoes
1 tsp. honey
1 1/2 tsp. basil
2 tbsp. fresh chopped parsley
2 1/4 oz. can chopped olives
2 oz. jar sliced pimento, drained
Salt & pepper
10 oz. cooked favorite med. pasta shape
1/2 c. grated Parmesan cheese

Saute eggplant, onion, garlic and green pepper in oil. Add tomatoes and their liquid (break up tomatoes), add honey, basil and parsley. Cover, reduce heat and simmer for 20 minutes. Add olive and pimento. Simmer another 20 minutes. Add salt and pepper to taste. Serve topped with Parmesan cheese.