Pasta with Tomatoes, Eggplant, and Ricotta and Garlic Cheese English Muffins

Pasta with Tomatoes, Eggplant, and Ricotta
This pasta is quick, easy and full of flavor.

1/2 lb bowie pasta
Olive oil
1 small onion, chopped
2 cloves garlic, minced
1 small eggplant, chopped into 1/2 inch squares
16 oz can diced tomatoes, drained
8 oz ricotta
Salt and pepper


Bring a pot of salted water to a rolling boil. Add pasta and cook until al dente. Drain and reserve 1/4 cup of cooking water. Keep warm.

In a pan, add a little oil, onion, garlic, and eggplant. Cook until eggplant is soft, about 8 minutes. Add tomatoes and reserved water, cook until heated through.

Add vegetables and ricotta to pasta. Stir to combine. Add salt and pepper to taste.

Garlic Cheese English Muffins
Yum.

2-4 English muffins, split
1 glove of garlic for each half, crushed
Mozzarella cheese
Butter

Preheat broiler. Butter each half of English muffin. Crush garlic and spread onto muffin. Top with a slice of mozzarella or a tablespoon of grated mozzarella. Broil for about 4 minutes or until cheese is melted and brown.