Eggplant with pasta

one of thee best vegetarian dishes I've made all year!

8 oz. rotini (or penne or bowtie, etc.) pasta

1/4 cup olive oil

1 medium eggplant cut into 1/2 inch pieces

1/2 lb. roma tomatoes, diced

2 cloves garlic

1/2 tsp crushed red pepper

6 sticks of string cheese, sliced

3/4 tsp salt

1/4 tsp pepper

1. Cook pasta according to directions on box. Reserve 1/4 cup of cooking water, drain pasta, and return to pot.

2. While pasta is cooking, heat oil in large nonstick pan over medium-high heat. Add the eggplant and cook, tossing occasionally, until golden brown and tender (about 8 to 10 minutes). Add the tomatoes, garlic, red pepper, 3/4 tsp salt, and 1/4 tsp black pepper and cook, tossing, until the tomatoes are softened, 2 to 3 minutes more.

3. Add the tomato mixture to the pasta along with the sliced string cheese and reserved cooking water. Toss to combine.

Recipe based on REAL SIMPLE recipe found here.