Ingredients
- 2 garlic clove
- 3 cup tomato low sodium (canned)
- 3 cup eggplant
- 12 ounce pasta
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
Vegetable Stock Onion, chopped Cook pasta al dente. Heat garlic, onion, and pepper in broth. Simmer 5 minutes. Add eggplant and simmer until soft. Add tomatoes, and spices. Simmer 20 minutes. Toss with pasta.
