1. Prepare pasta according to its package directions, omitting salt and fat. 2. Meanwhile, heat a large and deep skillet over medium heat until hot. Add the chili pepper; cook, turning occasionally until fragrant and toasted, about 2 minutes. 3. When cool enough to handle chili pepper, discard its stem and set the seeds aside for a garnish. 4. Chop chili pepper. 5. Add eggplant to hot skillet; cook until browned, about 4 minutes, stirring frequently. Add oil, then chopped onion, bell pepper, and garlic; cook 3 minutes, stirring occasionally. 6. Add tomatoes and chopped chili pepper. 7. Reduce heat; simmer uncovered 10 minutes, or until vegetables are tender and sauce thickens. 8. Remove from heat; stir in salad greens and thyme. 9. Season to taste with salt and pepper if desired. 10. Drain pasta; transfer to two serving plates and top with sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
