Spicy Eggplant Pasta

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12 ounces rigatoni or similar pasta (6 cups cooked)
1 small eggplant peeled and cubed
2 tablespoons olive oil
2 cloves fresh garlic minced
2 cups chopped fresh tomatoes (or canned)
1 teaspoon crushed red pepper
1/2 teaspoon salt
1/4 cup fresh parsley
1/4 cup chopped scallion (or onion)

Put the water on to boil for the pasta and begin chopping the vegetables.

Steam the eggplant separately, until soft. Cook and drain the pasta.

In a large saucepan, sauté the garlic in the oil and add remaining ingredients. Toss all ingredients together and heat thoroughly.

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