Penne with Tomato and Eggplant

4 tea. olive oil, divided
1 large eggplant
1 cup chopped onion (@ 1 med.)
4 garlic cloves, minced
1/8 tea. crushed red pepper
1 (28 oz) petite diced tomatoes
3 Tab, chopped basil, divided
1/8 tea. salt
black pepper, to taste
4 cups (12 oz.) whole wheat pasta, penne or rigatoni
3/4 cup feta cheese
6 Tab. pine nuts

Cook pasta al dente according to the directions on the package.
Heat 2 tea.oil in a skillet. Add eggplant and cook, stirring from time to time, 5-7 minutes, until tender. Set aside.
Add remaining 2 tea. oil to skillet. Add onion and cook 2-3 minutes, until softened. Add garlic and red pepper. Cook 30 seconds. Add tomatoes and bring to a simmer. Add eggplant and cook 15-20 minutes. Stir in 2 Tab. basil, salt and pepper.
Once pasta is done cooking, add to skillet. Toss to coat well.
Sprinkle each serving with feta, pine nuts and the remaining basil.

Makes 6 servings, One serving is 1 1/3 cups pasta, and sauce, 2 Tab. feta and 1 Tab. pine nuts.
390 calories, 15g protein, 57g carbohydrates, 8g fiber, 13g fat

source: Magic Foods,Robert Barnett, Christine Pelkman and Densie Webb