Pasta with Spicy Eggplant Sauce (Pasta con Salsa di Melanzane)
rec.food.recipes/amos/2002

450 g / 1 lb penne rigate or other favourite pasta
2 Tbsp extra virgin olive oil
675 g / 1 1/2 lb eggplant, cut into large dice (remove skin)
8 large cloves garlic, minced
1/2 tsp dried red pepper flakes
900 g / 2 lb ripe plum tomatoes, chopped or 790 g / 28 oz canned diced tomatoes and juice
1 tsp salt
1/2 tsp unrefined sugar
1/4 cup chopped fresh Italian parsley
optional: soy Parmesan

Put a large pot of salted water for the pasta. Broil the eggplant chunks on both sides in the oven broiler until softened. Set aside. In a large, non-stick or lightly oiled pot, heat the olive oil and saute the garlic and red pepper flakes lightly. Add the tomatoes, broiled eggplant, salt and sugar. Simmer over medium high heat and begin cooking the pasta. Drain the pasta when it's done, and add the parsley to the sauce. Serve the sauce over the hot pasta with soy Parmesan on the side.