Fresh herbs--oregano, chives and a cup of basil--pack garden-fresh flavor into the eggplant and tomato sauce. Served over pasta and topped with ricotta cheese, the saucy mixture becomes a satisfying vegetarian dinner.




  • Heat oil in a large skillet over medium-high heat. Add eggplant, onion, garlic and 1/2 teaspoon of the salt. Cook 8 minutes, stirring occasionally, until eggplant softens.

  • 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.

  • While sauce is simmering, cook pasta following package directions. Drain.

  • 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.

Nutrition Facts

398 calories; 9 g total fat; 5 mg cholesterol; 581 mg sodium. 67 g carbohydrates; 13 g protein;