Penne with Eggplant and Tomato

Instructions

1. Bring a large pot of water to a boil. Add a generous amount of salt. This is important as it will flavor the pasta.
2. While waiting for the water to boil, heat 2 tablespoons of olive oil in a large skillet over medium heat.
3. Add the diced eggplant to the skillet and cook, stirring frequently, for about 7-8 minutes until the eggplant is tender and browned. A tip is to avoid overcrowding the pan to ensure even cooking.
4. Stir in the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
5. Pour the diced tomatoes into the skillet, stir well, and bring to a gentle simmer. Add the dried oregano. Let the sauce simmer for about 10-15 minutes, until it thickens slightly, stirring occasionally.
6. Once the water is boiling, add the penne pasta and cook according to the package instructions until al dente. Drain the pasta, but reserve about 1/2 cup of the pasta water.
7. Add the drained pasta to the skillet with the tomato and eggplant sauce. Toss everything together over low heat. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.
8. Stir in the chopped basil and taste for seasoning. Add salt and pepper as needed.
9. Serve the penne with eggplant and tomato hot. Sprinkle with grated Parmesan cheese just before serving. A great tip is to enjoy it with some crusty bread to soak up any extra sauce.