Rustic Eggplant Pasta

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Ingredients

• 1 medium eggplant, peeled
• 1 large red bell pepper
• 4 tablespoons olive oil, divided
• 1/2 cup chopped onion
• 3 cloves garlic, chopped
• 1 (28-ounce) can diced Italian-style tomatoes
• 1/2 cup white or red wine or white grape juice
• 1/2 cup sliced pimiento-stuffed green olives
• 2 teaspoons dried parsley
• 1 teaspoon each dried basil and dried oregano
• 1/2 teaspoon salt
• 16 ounces penne or ziti

Directions

• 1
  Cut eggplant into 1/2-inch cubes (about 21/2 to 3 cups). Cut bell pepper into strips. Heat 3 tablespoons olive oil in a large nonstick skillet over high heat. Sauté eggplant in hot olive oil until tender and browned. Remove eggplant to a medium bowl using a slotted spoon, reserving the pan drippings.
• 2
  Add remaining olive oil to reserved pan drippings. Heat until hot. Add bell pepper, onion and garlic and mix well. Sauté until vegetables are tender.
• 3
  Stir the eggplant, undrained tomatoes, wine or white grape juice, olives, parsley, basil, oregano and salt into sautéed vegetables. Simmer the mixture, stirring occasionally, for about 20 minutes.
• 4
  Cook pasta using package directions; drain. Place pasta in large serving bowl. Spoon eggplant sauce over pasta.