Eggplant and Tomato Pasta
Ingredients
- 1 medium eggplant, peeled and cut into 1/2-inch cubes
- Coarse grained salt
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 (28-ounce) can peeled and crushed, or diced tomatoes
- 1 1/2 teaspoons sugar, optional
- Salt and coarsely ground fresh black pepper
- 1/4 cup basil (about 10 leaves), torn
- 8 ounces bow tie pasta (farfalle), cooked al dente
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