eggplant pasta

Here's a recipe for Eggplant Pasta:

Ingredients:

- 2 large eggplants (brinjals), diced

- 300g pasta of your choice (penne, spaghetti, etc.)

- 2 tablespoons olive oil

- 3 cloves garlic, minced

- 1 onion, finely chopped

- 2 tomatoes, diced

- 1 teaspoon dried oregano

- 1 teaspoon dried basil

- Salt and pepper to taste

- Grated Parmesan cheese for serving

- Fresh basil leaves for garnish (optional)

Instructions:

1. Cook the pasta according to the package instructions until al dente. Drain and set aside.

2. While the pasta is cooking, heat olive oil in a large pan or skillet over medium heat. Add minced garlic and chopped onion. Sauté until the onion is translucent and the garlic is fragrant.

3. Add diced eggplant to the pan. Cook, stirring occasionally, until the eggplant starts to soften and brown slightly, about 8-10 minutes.

4. Add diced tomatoes, dried oregano, dried basil, salt, and pepper to the pan. Stir well to combine.

5. Reduce the heat to low, cover the pan, and let the mixture simmer for about 15-20 minutes, stirring occasionally, until the eggplant is tender and the flavors have melded together.

6. Once the eggplant mixture is ready, add the cooked pasta to the pan. Toss well to coat the pasta evenly with the sauce.

7. Taste and adjust seasoning if needed. If the sauce seems too dry, you can add a splash of pasta cooking water to loosen it up.

8. Serve the Eggplant Pasta hot, garnished with grated Parmesan cheese and fresh basil leaves if desired.

Enjoy your delicious and hearty Eggplant Pasta! It's a satisfying vegetarian meal that's perfect for any occasion.