Penne with Eggplant and Tomato Sauce

Preparation:

1. Cook the pasta in plenty of salted water until al dente. Drain and set aside.
2. Meanwhile, peel the eggplant and cut it into 1/4" cubes. Sauté the eggplant and the garlic in the olive oil.
3. Add the tomato sauce, oregano, salt, pepper and sugar.
4. Cook for 15–20 minutes over low heat.
5. Serve the pasta. Add the mozzarella-style cheese to the sauce, pour it over the pasta and garnish with chopped parsley.

Serves 4.