Instructions: Cut the eggplant in half and cut the halves into thin slices. Place slices in a colander in the sink. Salt slices and toss. Weight down with a plate and a can and let eggplant drain for about 30 to 45 minutes or until soft and no longer weeping. Using a paper towel wipe salt and excess water from slices. (Or rinse briefly and towel dry immediately.)

Cook pasta and keep warm until the sauce is finished.

While pasta is cooking, in a large saute pan heat olive oil over medium heat. Saute onion, peppers and garlic for about 2 minutes. Add eggplant and cook for about 5 minutes, stirring frequently. Add tomatoes. Season with salt and pepper to taste. Cover and cook, stirring occasionally, for about 12 to 15 minutes. Toss with herbs and cooked penne. Serve with grated cheese.

NOTES : REVIEWS: 9/99 "It was terrific. I found a wedge of real Parmigiano Reggiano, and I did use a little more than the 1/2 cup the recipe called for. For the fresh herbs, I went out to the garden and picked some basil, Italian parsley, and oregano." Deb Kerwin

9/99 "A colorful dish: purple onion, red pepper, green pepper, and nearly black skin of tanned eggplant. Use white penne or spirals rather than the tri-color one to get the effect. I dont usually salt eggplant for frying but I did in this case to soften the pulp. After salting and rinsing and drying, I cut the slices into 3/4-inch chunks. I too used herb from the garden: basil, thyme, and cilantro. Very good and all gone. Pat Hanneman

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.