Eggplant Ragout Over Pasta

Eggplant is a vegetarian favorite – the meaty, dense texture absorbs vast amounts of flavor and easily replaces meat in many dishes. The Italian or baby eggplant looks like a miniature version of the common variety, but has a more delicate skin and flesh. Look for eggplants that are heavy for their size and have smooth, glossy skin. Use them fresh or store in a cool place in a plastic bag for up to 2 days

Ingredients

1 medium eggplant, cubed (about 5 1/2 cups)
1/2 cup chopped onion
1 tsp minced garlic
2 Tbsp olive oil
1 (28-oz.) can crushed tomatoes with Italian herbs

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1 (8-oz.) pkg. dry linguine or fettuccine

1 cup shredded part-skim mozzarella cheese

Directions

Preheat oven to 350F. In a large skillet cook eggplant, onion and garlic in oil about 5 minutes or until eggplant is tender. Stir in tomatoes.

Transfer mixture to a 2-quart casserole. Bake about 20 minutes or until heated through.

Meanwhile, cook pasta according to package directions; drain. Serve eggplant mixture over pasta. Sprinkle with mozzarella cheese.

Makes 4 servings