Pasta with Eggplant (version II)

3/4 pound rigatoni or other tube pasta
1 tablespoon plus 1 teaspoon olive oil
1/2 cup onion, finely chopped
2 cloves garlic, minced
1 small eggplant, peeled and cut into 1/2 inch cubes
1 tomato, finely chopped
2 tablespoons sun dry tomatoes, minced
1 bay leaf
1/2 teaspoon thyme, or 2 teaspoons fresh, minced
1/2 teaspoon salt optional, or to taste
2 tablespoons Parmesan cheese

Cook pasta in boiling water 10-12 minutes. Drain and keep warm. Heat oil in a heavy saucepan over medium high heat. Sauté onion and garlic 3-4 minutes or until onion is softened. Stir in next 6 ingredients. Cover and sauté 8-10 minutes over medium low heat until eggplant is tender. Toss pasta with eggplant sauce and sprinkle with parmesan.



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