Whole Wheat Penne with Eggplant, Zucchini, Kale, and Tomatoes

(serves 2)

2 tablespoons olive oil
1 small red onion, diced
2 medium eggplants, medium diced (about 1/2-3/4" cubes)
1 clove garlic, de-germed and crushed
1 teaspoon red pepper flakes, or 3 small dried thai chiles, crushed
1 medium zucchini, medium diced
1 cup kale leaves roughly chopped
1 cup canned whole tomatoes
3 tablespoons goat cheese
salt and pepper
2 portions whole wheat penne pasta

Bring a pot of salted water to a boil, in the meantime prep all your veggies and heat a large skillet to medium heat. When the water starts to boil add pasta and set your timer. Meanwhile add oil and onions to skillet and saute for 2 minutes, or until onions start to soften. Add eggplant, garlic, chiles and a pinch of salt. Cook, stirring often until browned about 6-8 minutes. Continue adding veggies and sauteing, add zucchini and cook for another 2 minutes, then add kale for 1 minute, and finally tomatoes. Give it all a good stir and let simmer for a minute or two, or until pasta is ready. Save a little pasta water just in case. Add pasta to skillet, crumble goat cheese on top and toss well. Add salt and pepper and correct to taste. Serve hot.