Eggplant Pasta
Ingredients
1 medium eggplant cubed
8 ounces pasta of your choice
2 cups fresh tomatoes chopped
3 cloves garlic minced
ΒΌ cup fresh basil leaves chopped
Directions
Salt the cubed eggplant and let sit for 20 minutes. Rinse and pat dry.
Cook pasta according to package instructions until al dente.
In a large skillet, heat olive oil over medium heat. Add eggplant and cook until tender, about 10 minutes.
Add tomatoes and garlic to the skillet and cook for an additional 5 minutes.
Drain pasta and add it to the skillet, tossing with the eggplant and tomato mixture.
Stir in fresh basil and serve immediately.
