1. Trim eggplant and cut into 1/2-inch pieces. 2. In a large skillet, cook eggplant and garlic in oil for 7 minutes over medium-high heat, stirring occasionally. 3. Stir in tomatoes and break up with a wooden spoon. 4. Add oregano, salt and red pepper flakes. 5. Simmer for 15 minutes, stirring occasionally. 6. While sauce is simmering, cook pasta following package directions. 7. Drain, reserving 1 cup of the cooking water. 8. Toss drained pasta with sauce. 9. Add reserved pasta water, in 1/4 cup increments, until desired consistency is reached. 10. Stir in cheese, allow to melt slightly and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
