Lemon Pasta With Eggplant And Tomato

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1/3 cup onion, chopped
• 1 cup eggplant, sliced
• 1 lemon, squeezed
• 1 cup cherry tomatoes
• 4 ounces pasta
• salt, to taste
• pepper, to taste
• basil, to taste

Recipe

• 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 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 add the minced garlic, keeping the flame at about medium.
• 4 after the garlic has cooked for about a minute, add the onions and keep cooking until the onions begin to be translucent.
• 5 add the eggplant
• 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 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 hopefully by this point, the pasta is done, so drain the pasta.
• 9 add the vegetable mixture to the top of the pasta, mix, and enjoy!