Penne with Eggplant Sauce

Directions

Set all of the ingredients in front of you near the stove.

Bring a large pot of water to a boil.

Add the penne and cook until al dente-tender yet slightly firm to the bite, about 12 to 15 mintues.

While the water is being broght to a boil you can begin the sauce.

In a large skillet heat 2 tablespoons of the oil over medium-high heat until hot but not smoking.

Add half of the eggplant and cook until almost tender.

Toss frequently and do not add any more oil; just keep tossing if the eggplant begins to stick.

When done remove onto a platter.

Add 2 more tablespoons of oil and repeat with the remaining eggplant.

Add the tomatoes, salt and pepper, and bring to a boil.

Add the eggplant and cook until the sauce is thickened and the eggplant is tender, about 7 to 10 minutes.

Keep the sauce hot over low heat if the pasta is not done yet.

Drain the pasta in a colander.

Return it to the pot or a warm serving bowl and add the sauce.

Toss.

Add the parsley and toss again.

Serve immediately.