1 tablespoon olive oil

1 pound eggplant, skin on cut into 1-inch pieces (about 5 1/2 cups)

2 crushed garlic cloves

Pinch red pepper flakes

1 cup marinara sauce

1/4 pound rigatoni pasta (about 2 cups)

1/4 cup ricotta cheese

Salt and freshly ground black pepper

1/4 cup fresh basil, torn into bite-size pieces

2 tablespoons shredded Parmesan cheese

Place a large pot 3/4 filled with water on to boil. Heat oil in a large skillet over medium-high heat. Add the eggplant and saute about 10 minutes, stirring occasionally. Lower heat to medium and add garlic, red pepper flakes, and marinara sauce. Simmer 3 to 4 minutes.

When water comes to a boil add rigatoni and boil 8 minutes. Drain, leaving 2 to 3 tablespoons water in the pot. Return rigatoni to the pot and toss with the ricotta cheese. Add the rigatoni mixture to the eggplant in the skillet. Mix well. Add salt and pepper to taste. Divide between two dinner plates and top with basil and shredded Parmesan cheese.

Yield 2 servings.

Per serving: 471 calories (29% from fat), 15.1 g fat (4.8 g saturated, 5.3 g monounsaturated), 22 mg cholesterol, 16.6 g protein, 69 g carbohydrates, 11.2 g fiber, 164 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.”