Ingredients 3 small eggplants
1/2-16 oz box (8 oz) Notta Pasta Linguine
3 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, minced (1 tablespoon)
3 anchovy fillets
2 peppers, chopped (1 red, 1 green)
1 medium yellow squash, chopped
1 teaspoon salt
1/2 teaspoon cracked black pepper
1-14.5 oz can diced tomatoes with sauce
1 tablespoon dried basil
2 teaspoons dried oregano
1/3 cup grated Parmesan cheese
1/2 cup chopped Italian parsley

Directions

1.	Cube eggplant and place in colander. Set aside.
2.	Put a large pot of salted water on to boil.
3.	Heat oil in a large pot over medium heat. Add onions, garlic, anchovies and peppers. Sauté 2 minutes breaking up the anchovies with the back of a wooden spoon until dissolved.
4.	Add squash, eggplant, salt and pepper. Sauté until eggplant begins to soften.
5.	Pour in diced tomatoes, basil and oregano. Mix well and simmer 5-10 minutes.
6.	Just before sauce is ready, boil Notta Pasta according to directions on box. Drain. Add pasta, Parmesan cheese and parsley to pot. Toss well and serve.