Macaroni with Eggplant and Tomatoes

Put water to boil in a pot. When it begins to boil add the macaroni. Cook the pasta for the time indicated in the instructions on the package.

Wash the eggplant and tomatoes and dice them into medium size pieces.

Slice half an onion and lightly fry it in a pan over medium heat with oil. After about 3-4 minutes add the eggplant and a pinch of salt to the pan. Sauté for 2-3 more minutes.

Now add the diced tomato, teaspoon salt, and pinch of sugar. Stir and let it cook over low heat.

When the vegetables are tender, adjust the level of salt (if necessary, at all) and add the macaroni to the pan. Mix so that all of the pasta is covered in sauce. Leave it on the stove for a little bit so that the pasta absorbs the flavors of the sauce. Serve the pasta in a dish.

You can serve with several chopped basil leaves.

You can add more vegetables to the sauce such as mushrooms, zucchini, bell peppers, etc.

Try adding a handful of cheese and cooking the pasta au gratin in the oven.