Penne With Eggplant Sauce

Directions

1. Set all of the ingredients in front of you near the stove.
2. Bring alarge pot of water to a boil. Add in thepenne and cook till al dente-tender yet slightly hard to the bite, about 12-15 mintues.
3. While the water is being broght to a boil you can begin the sauce. In a large skillet heat 2 tbs of the oil over medium-high heat till warm but not smoking.
4. Add in half of the eggplant and cook till almost tender.
5. Toss freuently and don't add in any more oi; just keep tossing if the eggplant begins to stick. When done remove onto a platter. Add in 2 more Tbsp. of oil and repeat with the remaining eggplant.
6. Add in the tomatoes,salt and pepper, and bring to a boil.
7. Add in the eggplant and cook till the sauce is thickened and the eggplant is tender, about 7-10 min. Keep the sauce warm over low heat if the pasta is not done yet.
8. Drain the pasta in a colander. Return it to the pot or possibly a hot serving bowl and add in the sauce. Toss. Add in the parsley and toss again. Serve immediately.