1 eggplant sliced
1 clove garlic (or 1 tablespoon minced)
1 large white mushroom sliced
1/2 can of diced tomatoes
2 tablespoon extra virgin olive oil
1/2 cup cheese
black table pepper
In a fry pan heat oil, add garlic, mushroom and eggplant. Saute on medium heat for 10 minutes turning the eggplant every couple of minutes.
Add the diced tomatoes with liquid, let simmer for 5 minutes then add half of the cheese. Remove from heat.
Prepare pasta, drain, and add to eggplant, stir and turn heat back on low. Add rest of the cheese, basil and pepper for taste. Once all the cheese has melted and most of the liquid cooked, remove from heat and serve.