NOTES : Olives (Tested wth Kalamata) play a supporting role in this simple pasta dish. They are mild, yet they contribute an extra dimension of flavor to the sauce and allow the meaty flavor of eggplant to shine through.

1	cup	canned plum tomatoes, undrained
3	teaspoons	olive oil
1	cup	cubed (1 inch) eggplant
1/3	cup	chopped onions
2	cloves	garlic, minced
	pinch	crushed red pepper
1/4	cjup	green or black olives
	pinch	salt
		freshly ground pepper to taste
2	tablespoons	chopped fresh Italian parsley
1/3	lb.	penne (tube-shaped pasta) (about 1 cup)
1/3	cup	crumbled feta cheese

• Process tomatoes: place tomatoes with juice in food processor; pulse until tomatoes are chopped but retain some texture. Set aside.
• Saute Eggplant: Heat two-thirds of the oil in large skillet over medium-high heat until hot. Add eggplant; cook 5 to 7 minutes or until browned and tender, turning occasionally. Remove from skillet; set aside.
• Saute Onions: Reduce heat to medium-low; add remaining oil to skillet. Add onions; cook 3 to 5 minutes or until softened and lightly browned, stirring frequently.
• Assemble: Add garlic and red pepper; cook and stir 30 to 60 seconds. Add tomatoes; mix well. Increase heat to medium-high. Bring to a boil. Add eggplant, olives, salt and pepper; stir to mix. Reduce heat to medium-low; simmer, uncovered, 15 to 20 minutes or until eggplant is very tender and sauce has thickened. Stir in parsley.
• Meanwhile, cook penne according to package directions. Drain; place in warm large bowl. Toss with sauce; sprinkle with cheese.
• 2 servings
• Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2 Fat.