quick, fake italian pasta

fettuccine with eggplant in a tomato-onion cream sauce

1 28-oz can whole tomatoes
3 onions, halved and sliced
1 medium eggplant, cut into 2″-3″ long strips
2T olive oil
1/4c cream
1/2c parmesan cheese, grated
salt to taste

1 lb fettuccine

[1] heat oil in a large skillet. add onions and cook until translucent. add eggplant and cook about 6 minutes, until mostly translucent.

[2] add juice from whole tomatoes, then cut up tomatoes in larg-ish pieces and add to pan. let simmer 10-15 minutes, until eggplant is completely translucent and tender. meanwhile, make fettuccine.

[3] when eggplant mixture has thickened to the consistency of a thick soup, add cream and salt to taste.

[4] toss with pasta and parmesan cheese. add more parmesan cheese if desired.

[serves 4]