This Eggplant Pomodoro Pasta is an easy pasta recipe that takes little effort or time. Perfect for a midweek dinner!
200 g pasta, I used Farfalle
1 eggplant, medium-size
1 can diced tomatoes (roughly 480 grams)
3 cloves garlic
salt, pepper to taste
2 tbs olive oil
Parmesan or sheep cheese to top