Royal Provence Pasta

• 6 ounce(s) whole wheat rigatoni or linguini pasta
• 1 small ancho or pasilla chile pepper
• 1 cup(s) (4 ounces) diced (1/2-inch cubes) unpeeled eggplant
• 1 teaspoon(s) olive oil
• 1 small yellow onion, coarsely chopped
• 1  yellow or orange bell pepper, coarsely chopped
• 3  cloves garlic, sliced
• 2 can(s) (14-1/2 ounces each) stewed tomatoes, undrained, coarsely chopped
• 1 cup(s) packed mesclun or mixed spring salad greens
• 1 teaspoon(s) chopped fresh thyme or lemon thyme
• Salt and pepper (optional)

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Directions

1. Cook pasta according to package directions omitting salt and fat.
2. Meanwhile, heat a large, deep skillet over medium heat until hot. Add the chile pepper; cook, turning occasionally until fragrant and toasted, about 2 minutes.
3. Chop the chile pepper. Add eggplant to hot skillet; cook until browned, about 4 minutes, stirring frequently. Add oil, then chopped onion, bell pepper, and garlic; cook 3 minutes, stirring occasionally. Add tomatoes and chopped chile pepper.
4. Reduce heat; simmer uncovered 10 minutes or until vegetables are tender and sauce thickens.
5. Remove from heat; stir in salad greens. Season to taste with salt and pepper, if desired. Drain pasta; transfer to two serving plates and top with sauce.

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