I finally used up that lovely big eggplant I got in my CSA bag last week! Tonight I made eggplant with bowtie pasta. First I cut the eggplant into small cubes, put them in a colander, sprinkled a bunch of salt, and let it sit for 30-40 minutes. This gets all the bitter juices out. Most recipes I've seen recommend peeling the eggplant, but I'm not big on peeling vegetables if the skin is edible so I left it on. Then I rinsed all the salt off and dried the eggplant with paper towels, then sauteed it in olive oil for 15-20 minutes until all the cubes were nice and brown. Then I added 1 1/2 diced tomatoes, several cloves of minced garlic, and a sprinkling of sea salt. I also added just a splash of water and some more olive oil to make it a little more saucy. I simmered this mixture for 10-15 minutes, and cooked half a package of bowtie pasta. Then I added several chopped basil leaves and stirred that around for a minute or so, and it was done! I served the eggplant sauce on top of the bowtie pasta, with fresh cracked black pepper and grated Romano cheese.
It was pretty good! I served it (to myself) with a salad and it was plenty of food. Pretty easy too!