Sicilian Eggplant Pasta

Sicilian Eggplant Pasta
By The Canadian Living Test Kitchen

http://www.canadianliving.com/food/sicilian_eggplant_pasta.php
Ingredients
1 tbsp (15 mL) olive oil
2 cups(500 mL) chopped unpeeled eggplant
2 zucchinis, cut in chunks
1onion, chopped
2 cloves garlic, minced
1/4 tsp(1 mL) hot pepper flakes
1/2 cup(125 mL) vegetable stock
8 kalamata olives, pitted and sliced
1/4 cup(50 mL) raisins
1/2 tsp(2 mL) salt
4 cups(1 L) penne pasta, (12 oz/375 g)
2 tomatoes, chopped
1/4 cup(50 mL) grated Parmesan cheese
1/4 (50 mL) shredded fresh basil

Preparation:
In large nonstick skillet, heat oil over medium-high heat; cook eggplant, stirring often, for 5 minutes or until lightly browned. Stir in zucchini, onion, garlic and hot pepper flakes; cook for 5 minutes or until zucchini begins to soften.
Stir in stock, olives, raisins and salt ; bring to boil. Reduce heat to medium; cook, stirring often, for 3 to 4 minutes or until eggplant is tender.
Meanwhile, in large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm; drain and return to pot. Stir in eggplant sauce, tomatoes, Parmesan cheese and half of the basil. Serve topped with remaining basil.

Serve with fresh bread.