1 long, thin eggplant (about 1 pound), pared and cut into 1/2-inch dice
2 Tablespoons olive oil
1 clove garlic, finely chopped (I'd add more)
1/4 teaspoon crushed red pepper flakes
1 (14-ounce) can Italian-style whole tomatoes with their liquid, chopped
1/4 cup Italian or Greek black olives, pitted and chopped (that's all?!)
1 teaspoons salt
1/4 teaspoon black pepper
8 ounces spaghetti, vermicelli or other pasta strands broken into 3-inch pieces
3 cups boiling water
1/2 teaspoon leaf oregano, crumbled (I would probably use a teaspoon or two of Mrs. Dash Italian or Garlic and Herb blend)
1/4 cup finely chopped parsley
Grated Parmesan cheese
Sauté eggplant in oil in 10-inch skillet with at least 2-quart capacity, until it begins to soften, about 5 minutes.
Add garlic and red pepper flakes; cook 1 minutes.
Add tomatoes with liquid, olives, salt and pepper; cover and simmer 5 minutes.
Add pasta and boiling water, stirring to distribute ingredients evenly; cover and cook for the least amount of time suggested in the package directions, or until pasta is al dente, firm but tender (check half-way through the cooking time; add a little more water, if necessary).
Add oregano and toss; remove from heat.
Sprinkle with parsley and serve.
Pass the cheese.