8 ounces uncooked ziti pasta
1/2 pound Japanese or other small eggplant, unpeeled
1 tablespoon olive oil
2 cloves garlic, minced
3/4 cup reduced sodium beef broth
2 tablespoons tomato paste
1/4 teaspoon crushed red pepper flakes
1/4 cup packed chopped fresh basil or 2 teaspoons dried basil
1/4 cup 1 ounce grated Romano cheese
Cook the pasta according to the package directions, omitting salt. While the pasta is cooking, cut the eggplant into bite size pieces. Heat the oil in a large nonstick skillet. Saute the eggplant with the garlic over medium low heat until lightly browned. Add the broth, tomato paste and pepper flakes; simmer, uncovered, about 5 minutes. Drain the pasta; divide it among 4 shallow bowls. Spoon the eggplant mixture over the pasta; sprinkle with basil and cheese. 4 servings.
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