Ratatouille Pasta

• 12 ounce(s) whole wheat spaghetti
• 1  dried ancho or pasilla chile pepper
• 3 cup(s) diced (1/2-inch cubes) unpeeled eggplant (8 ounces)
• 2 teaspoon(s) olive oil
• 1  medium red onion, coarsely chopped
• 1  yellow or red bell pepper, coarsely chopped
• 6 clove(s) garlic, sliced
• 2 can(s) (14 1/2 ounces each) stewed tomatoes, undrained, coarsely chopped
• 1 cup(s) packed mesclun (mixed baby salad greens)
• 1 tablespoon(s) chopped fresh thyme or lemon thyme

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Directions

1. Cook pasta according to package directions.
2. Meanwhile, heat a large, deep skillet over medium-high heat until hot.
3. Add the chile pepper; cook, turning occasionally until fragrant and toasted, about 2 minutes.
4. When the chile pepper is cool enough to handle, discard its stem and set the seeds aside for a garnish. Chop the chile pepper.
5. Add eggplant to hot skillet; cook until browned, about 4 minutes, stirring frequently.
6. Add oil, then chopped onion, bell pepper, and garlic; cook 3 minutes, stirring occasionally.
7. Add tomatoes and chile pepper. Reduce heat; simmer uncovered 10 minutes or until vegetables are tender and sauce thickens.
8. Remove from heat; stir in salad greens. Salt to taste.
9. Drain pasta; transfer to four serving plates. Top with sauce. Garnish with reserved chile pepper seeds and thyme.

From The RealAge Diet ©2004, Michael Roizen, M.D., and John La Puma, M.D.

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