Pasta Norma

Here is a meatless meal that I found in a Family Circle Magazine. I am a lover of pasta meals so this one caught my attention.

3 tablespoons olive oil
1 1/2 pounds eggplant, ends trimmed and cut into 1/2 inch cubes
1 medium-size onion, halved and thinly sliced
3 cloves garlic, chopped
1 teaspoon salt
1/2 teaspoon red pepper flakes
1 can (28 ounces) diced tomatoes in juice
1 pound rotini pasta ( I used whole wheat)
1 cup packed basil, torn into pieces
1 tablespoon fresh oregano, chopped
3 tablespoons snipped chives
6 tablespoons part-skim ricotta cheese

1. Heat oil in a large skillet over medium-high heat. Add eggplant, onion, garlic and1/2 teaspoon of the salt. Cook 8 minutes, stirring occasionally, until eggplant softens.
2. Add red pepper flakes, tomatoes with juice and remaining 1/2 teaspoon salt. Bring to a simmer. Lower heat to medium-low; cook for 10 minutes or until eggplant is very soft.
3. While sauce is simmering, cook pasta following package directions. Drain.
4. Stir most of the basil, oregano and chives into the sauce; toss with pasta. Serve with dollops of ricotta cheese and the reserved herbs on top.

Per serving; 398 calories; 9 g fat (2 g sat); 13 g protein; 67 g carbohydrate, 8 g fiber; 581 mg sodium; 5 mg cholesterol.

Mistakes I made.

1. My eggplant was in the frig a bit too long so I had to discard of about 3/4 of it.
2. I used too much red pepper flakes.

Because of the red pepper mistake I could not save the leftovers and since the recipe made a bunch for two people I had a lot of waste.