Amount Measure Ingredient -- Preparation Method
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12 ounces pasta -- bow tie
1/4 cup onion -- chopped
2 medium garlic cloves -- minced
1/4 cup vegetable stock
1/4 teaspoon cayenne pepper
3 cups eggplant -- chopped
3 cups tomatoes -- canned
1/2 teaspoon basil
1/2 teaspoon oregano
Preparation:
Cook pasta al dente. Heat garlic, onion, and pepper in broth. Simmer 5 minutes. Add eggplant and simmer until soft. Add tomatoes, and spices. Simmer 20 minutes. Toss with pasta.
