1 lb. penne
1 eggplant cubed, skin on
1 tbsp. fresh garlic
1/4 c. olive oil
Crushed red pepper flakes
Marinara sauce

Soak eggplant in salted water for 1 hour to remove bitterness. Saute in oil.

Saute garlic, fresh chopped parsley, fresh basil, pepper flakes until cooked but not brown. Add eggplant and marinara sauce and toss. Cook penne according to directions, drain, toss together and serve.

Serves 4.