Linguine with Eggplant

1 pound linguine or spaghetti

2/3 cup olive oil, divided

2 small eggplant, cut into 1/2-inch chunks

1 or 2 cloves fresh garlic, minced

1/2 teaspoon dried oregano or 1 tablespoon chopped fresh

3/4 teaspoon salt

1/2 teaspoon pepper

4 plum tomatoes, chopped (use your cherry toms)

2 tablespoons fresh parsley, chopped

Preparation:

In a large pot, cook the linguine as package directs; drain well. Place linguine in a large bowl and toss with 2 tablespoons olive oil; set aside. In the same pot, heat the remaining oil over medium-high heat. Sauté the eggplant for 10-12 minutes, until lightly browned. Add the garlic, oregano, salt, and pepper and sauté for about 5 minutes more. Add the tomatoes, parsley, and linguine and toss gently until heated thru. Serve immediately.*variation: add chopped red pepper along with garlic and herbsor add chunks of crookneck squash too-cut them in half length wise, then slice them in half again and cut into chunks. Crookneck squash is great brushed with olive oil, salt and peper, and grilled, or sliced into rounds and steamed. If you cook it this way, add a little butter and salt & pepper and serve! If you find the skin to be slightly bitter, just use a peeler and peel it.

Sweet!