Sicilian Pasta alla Norma

Ingredients
1/4 cup extra-virgin olive oil
1-1/4 pounds baby eggplant, diced (about 3)
3 cloves garlic, pressed
1 teaspoon salt
1/2 teaspoon red pepper flakes
1 jar (26 oz.) pasta sauce
1/2 cup basil leaves, chopped
1 pound fettuccini, cooked according to package directions
8 ounces Ricotta salata cheese

Directions
1. Heat oil in a large nonstick skillet over medium heat. Stir in
eggplant, garlic, salt, and red pepper. Reduce heat to low, cover and
cook 8 to 10 minutes, stirring occasionally. Increase heat to medium,
add pasta sauce, and cook 2 to 3 minutes more. Remove from heat and
stir
in basil. In a large serving bowl, combine hot pasta with sauce,
tossing
to coat. Crumble Ricotta salata over top. Makes 4 servings.

Nutritional facts per serving
calories: 870, total fat: 34g, saturated fat: 11g, cholesterol: 50mg,
sodium: 2717mg, carbohydrate: 118g, fiber: 8g, protein: 27g
_______________________________________