Pasta with eggplant

Since PW said that this pasta is all she needs in life. I told myself I got to try this.

Missing some ingredient, fresh basil (yeah, yeah, garden project not started) and Parmesan cheese. But still good.

The original recipe was from here.

Pasta with Eggplant

Olive oil
1 medium onion, diced
4 cloves garlic, finely chopped
3 medium eggplants
1 28-ounce can diced tomatoes
Fresh basil
1 1-lb package fusilli
salt & pepper
Parmesan Cheese

• Cook pasta according to package directions.

• Slice eggplant into round slices. Sprinkle one side with salt and allow to stand or 15 minutes. Turn over and repeat. Rinse eggplant and pat dry.

• In a large skillet over medium heat, heat olive oil and cook onion and garlic until starting to turn color, about 5 minutes.

• Add eggplant, stirring gently. Cook for 8 minutes, or until somewhat tender.

• Dump in canned tomatoes and reduce heat to simmer. Add salt and pepper and simmer until eggplant is tender. Toss in cooked pasta and chopped basil. Stir in 3/4 cup grated Parmesan cheese.

• Garnish with shaved Parmesan.

It was pretty good, maybe cook the eggplant a little longer and have Parmesan cheese on top.

The grilled chicken breast came out dry. Not good.

Megan finish what was in her bowl and ask for second. I think she is Italian.