Eggplant Pasta

Ingredients

1 medium eggplant cubed
8 ounces pasta of your choice
2 cups fresh tomatoes chopped
3 cloves garlic minced
¼ 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.