Eggplant and Tomato Pasta

• 160 grams Pasta (I used linguine this time, but short pasta is OK too)
• 150 grams Tomato puree
• 150 grams Eggplant
• 2 clove Garlic
• 4 tbsp Olive oil
• 3 to 4 leaves Basil (I was out so I used a bay leaf instead)
• 1 Salt

1. Dice the eggplant, sprinkle lightly with salt, and stir fry with 1 clove of garlic in olive oil over low heat.
2. When the eggplant is cooked and golden brown like this, remove from the pan and put on a plate.
3. Saute the other clove of garlic in 2 tablespoons of olive oil in a pan over low heat until fragrant.
4. Add tomato puree and 1 cup of water, and simmer over medium heat for 15 minutes.
5. Add the eggplant to the tomato sauce, toss with cooked pasta, and it's done!

pasta, tomato puree, eggplant, clove garlic, olive oil, basil, salt

Taken from cookpad.com/us/recipes/170622-eggplant-and-tomato-pasta (may not work)