Lemon Pasta With Eggplant And Tomato - cooking recipe

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

Preparation

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