Lemon Pasta With Eggplant And Tomato

1. 1

   Set the pot of water to boil for your pasta (hint: if you want the pasta to have a special lemony taste, you can cut a few extra slices of lemon and boil them in the water with the pasta)

2. 2

   Put the olive oil in a pan and add your salt, pepper and basil (you might need more than 3 Tbl olive oil -- you should have enough to at least coat the bottom of the pan)

3. 3

   Add the minced garlic, keeping the flame at about medium.

4. 4

   After the garlic has cooked for about a minute, add the onions and keep cooking until the onions begin to be translucent.

5. 5

   Add the eggplant

6. 6

   Right after the eggplant is added, squeeze the juice of one lemon on top of the sautee mixture. Make sure it gets over all the pieces of eggplant.

7. 7

   When the eggplant is just about done (I don't cook it too long, because I don't like it too mushy), turn the heat down to low and add the cherry tomatoes.

8. 8

   Hopefully by this point, the pasta is done, so drain the pasta.

9. 9

   Add the vegetable mixture to the top of the pasta, mix, and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.