If you are looking to please the pasta lovers in your family but need a healthier alternative to the usual ground beef, then look no further. This awesome dishwill please everyone.

6 ounces whole wheat rigatoni or linguini pasta (just about anyw.w. pasta will do)
1 small dried ancho or pasilla chile pepper (dried whole chile peppers work well too)
1 cup (4 ounces) diced (1/2-inch cubes) unpeeled eggplant
1 teaspoon olive oil
1 small yellow onion, coarsely chopped
1 yellow or orange bell pepper, coarsely chopped
3 cloves garlic, sliced
2 cans (14-1/2 ounces each) stewed tomatoes, undrained, coarsely chopped
1 cup packed mesclun or mixed spring salad greens (optional)
1 teaspoon chopped fresh thyme or lemon thyme
Salt and pepper (optional)

Cook pasta according to package directions omitting salt and fat. Meanwhile, heat a large, deep skillet over medium heat until hot. Add the chile pepper; cook, turning occasionally until fragrant and toasted, about 2 minutes. When the chile pepper is cool enough to handle, discard its stem and set the seeds aside for a garnish. Chop the chile pepper. Add eggplant to hot skillet; cook until browned, about 4 minutes, stirring frequently. Add oil, then chopped onion, bell pepper, and garlic; cook 3 minutes, stirring occasionally. Add tomatoes and chopped chile pepper. Reduce heat; simmer uncovered 10 minutes or until vegetables are tender and sauce thickens. Remove from heat; stir in salad greens. Season to taste with salt and pepper, if desired. Drain pasta; transfer to two serving plates and top with sauce.