• Cooking Time: 15
• Servings: 4
• Preparation Time: 5
• 500g pasta of your choice (penne, rigatoni, farfelle, spaghetti, etc.), uncooked
• 1 Italian eggplant, about 2 lbs (1 kg), skin removed and cubed into 1/2 inch cubes or smaller
• 2 Tbsp olive oil
• Salt and freshly ground pepper
• 1 chopped onions (fresh or storage)
• 1-2 chopped garlic cloves
• 4 tomatoes, chopped (approx. 4 cups)
• 2 tbsp balsamic vinegar
• 3/4 tsp dried oregano
• 2 tbsp chopped fresh basil

1. Bring a large pot of salted water to boil. Add pasta and cook for 9-12 minutes or until al dente. Drain and reserve pasta.
3. While the pasta cooks, heat oil in a skillet over medium heat. Add onions and sauté gently for 2 to 3 minutes. Add garlic and cook another 1 minute. Raise heat to medium-high and add tomatoes and vinegar. Simmer for 1 to 2 minutes or until tomatoes soften. Stir in eggplant, (olives, if using), oregano and basil and cook until flavours are combined and sauce is thick, another 5-10 minutes. Season well with salt and pepper.
5. Toss pasta with sauce. Serve.

FEATURING: Eggplant, tomatoes, onion, garlic, and basil. This is a really quick & light recipe, perfect for busy summer days! To make it cook faster, and so it is slightly more palatable to the kids, I now often remove the eggplant skin but you don't have too. If you do, the eggplant does become quite a bit more tender and cooks faster. Feel free to add chopped pitted olives- we just rarely do nowadays! FYI- no need to salt and drain the eggplant we grow at the farm- it is not bitter at all!