By baking the eggplant you eliminate the fat. The eggplant steams in its skin and remains very moist and flavorful. Just add tomato sauce, garlic, capers and the herb of your choice for a very satisfying dish. For a richer taste add a drop or two of extra virgin olive oil.  This is one of my diet dishes this month as long as I go easy on the pasta.

Ingredients:
1 large or 2 small globe eggplants
1/2 pound penne or pasta shells
1 1/2 cups tomato sauce
4 cloves garlic, finely minced
2 tablespoons capers, rinsed and chopped
pinch hot pepper flakes or chop a bit of your own fresh hot pepper if you still have one
4 tablespoons fresh chopped basil
salt and freshly ground black pepper
1 tablespoons extra virgin olive oil (optional)

Preparation:
Preheat the oven to 450 degrees.

Prick eggplant in a few places. Place on baking sheet and roast for about 40 minutes, turning occasionally for even cooking, until it’s tender but not falling apart. Let cool, peel, remove large seed pockets, and dice the pulp. Set it in a drainer to rid it of bitter juices.

Bring a large pot of salted water to a boil. Drop in the pasta and stir.

Warm the tomato sauce in a large sauté pan.

Add the eggplant and the rest of the ingredients and warm through. (If you like you may stir in a tablespoon of extra virgin olive oil for a bit of richness.)

Season to taste. Adjust salt, pepper and hot pepper. If the tomatoes are tart, add a pinch of sugar or a bit of honey to compensate. When the pasta is al dente, drain and toss with the sauce. Serve at once.

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