Eggplant, Tomatoes, and Black Olive Penne

¼ cup olive oil

2 cloves garlic, minced

3 T minced chives

1 medium eggplant, peeled and diced

4 cups diced tomatoes

¼ cup chopped black olives

½ t dried oregano

1 t dried basil

salt and pepper to taste

¾ lb. penne noodles

Heat a large pot of water to boiling, to cook the noodles. In a large sauté pan, heat the oil and sauté the garlic, chives, and eggplant for 10 minutes, stirring often. Add tomatoes, olives, oregano, and basil. Cook ten minutes. While sauce is sautéing, cook pasta in water until tender. Drain. Add sauce to pasta, with salt and pepper to taste.

copyright © September 2002