Perfect Tomato Eggplant Pasta

Pasta can be so flexible. This tomato eggplant version is delicious :P

• Ready In: 15 mins
• Serves: 4

Ingredients

• 8  ounces  dried spaghetti
• 1⁄2 lb eggplant
• 1⁄2 lb tomatoes
• 2  garlic cloves, sliced thin
• 2  tablespoons extra virgin olive oil
•  fresh herb, chopped
•  parmigiano-reggiano cheese, for grating

Directions

1. Heat the oil in a large sauté pan over medium high. Add the garlic and toast it lightly, then add the vegetables and cook for 8 to 10 minutes, until caramelized. Season with salt and pepper.
2. Bring a pot of heavily salted water to a boil. Add the pasta and cook it for 1 minute less than the shortest time listed on the package.
3. Drain the pasta, reserving a cup of the cooking water. Toss the pasta in the pan with the vegetables and cook for 30 seconds. If the pasta is dry, add a bit of the cooking water. Toss in the chopped herbs and serve with grated cheese.