Vegetable pasta (eggplant)

This is a simple pasta dish that can be made with an assortment of different vegetables. I like to make it at the end of summer when you have too much zucchini or too much eggplant as it is one of the many ways to use them up. It is also super fast to make with stuff on hand when you realize it is 5pm and you haven't even thought about dinner yet. If you want to use different vegetables I recommend only using one or maybe two in place of the eggplant to highlight the vegetable in the dish and I don't recommend broccoli with a tomato sauce.

pasta, sauce, garlic, onion, basil, eggplant, oil, and salt

chop onions and eggplant into uniform pieces

saute in oil until eggplant starts to brown

mince garlic and chiffonade basil

remember you have homemade pesto and a last jar of whole tomatoes and skip the sauce

add in basil and garlic and cook until just fragrant

then stir in pesto and tomatoes

and then remember the garden tomatoes, chop and add those

cook for 15 minutes and salt to taste

then add cooked pasta to finish

serve with hot pepper flakes, grated cheese, and whatever else you like

Simple and yummy!