Instructions: Process tomatoes: place tomatoes with juice in food processor; pulse until tomatoes are chopped but retain some texture. Set aside.

Saute Eggplant: Heat two-thirds of the oil in large skillet over medium-high heat until hot. Add eggplant; cook 5 to 7 minutes or until browned and tender, turning occasionally. Remove from skillet; set aside.

Saute Onions: Reduce heat to medium-low; add remaining oil to skillet. Add onions; cook 3 to 5 minutes or until softened and lightly browned, stirring frequently.

Sauce: Add garlic and red pepper; cook and stir 30 to 60 seconds. Add tomatoes; mix well. Increase heat to medium-high. Bring to a boil. Add eggplant, olives, salt and pepper; stir to mix. Reduce heat to medium-low; simmer, uncovered, 15 to 20 minutes or until eggplant is very tender and sauce has thickened. Last, stir in parsley.

Meanwhile, cook penne according to package directions. Drain; place in warm large bowl. Toss with sauce; sprinkle with cheese.

Start to Finish Time:
"0:30"

NOTES : Olives play a supporting role in this simple pasta dish. They are mild, yet they contribute an extra dimension of flavor to the sauce and allow the meaty flavor of eggplant to shine through. Review: I did not thicken the sauce as much as they suggested: instead I tossed the cooked pasta with the sauce.

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