1/3 c. olive oil
1/2 c. peeled, diced, salted and drained eggplant
1/4 tsp. chopped garlic
1/2 sweet red pepper, roasted, peeled and julienned
4 oz. fresh egg linguine
1/4 tsp. hot red pepper flakes
1/3 c. Ricotta cheese
2 tbsp. julienned fresh basil
Salt and pepper
2 tbsp. toasted pine nuts
2 tbsp. Parmesan cheese

Put oil in saute pan over medium high heat. Add eggplant; saute 3-4 minutes. Add garlic and sweet red pepper; saute 2-3 minutes. At this point, drop the linguine into kettle of boiling salted water for 1-3 minutes and cook until al dente. Add red pepper flakes, Ricotta and basil to eggplant mixture. Drain linguine and add to eggplant mixture; toss to coat pasta with the oil from eggplant mixture. Season with salt and pepper to taste. Transfer to plate and garnish with pine nuts and Parmesan.

Makes 1 serving.