The fall vegetables have been coming in good quantity at the Farmer's Market in the last few weeks. I noticed a bunch of beautiful eggplant at a stand last Saturday and decided to treat myself. Husband isn't a fan so I have to myself which means several delicious lunches to bring to work!
Pasta with Eggplant
2-3 servings of Rotini pasta - I used whole wheat
1 whole eggplant
1 small onion
1 cup sliced yellow summer squash
1/4 cup chopped fresh basil
Cook over medium heat, stirring occasionally, until softened and the vegetables are turning color; about 8 minutes.
Stir in garlic and tomatoes and simmer on low until vegetables are tender. Add pasta and chopped basil. Add salt and pepper to taste and parmesan cheese. Serve with additional parmesan shaved over the top if desired.