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So when you’re out on the water, you want to come back for lunch and prepare something that requires very little time to prepare so that we can refuel and get back to having fun! Oh and did I mention that this recipe uses our garden/in season eggplants and ripe tomatoes to give a genuine fresh summer taste. You can even eat this without pasta for a healthier version. 

Oh and did I mention that the kids loved this recipe and ate all their vegetables too because the eggplant blends with the tomatoes and sticks to the pasta and. They can’t pick it out! (Bonus)

recipe for 4-6 people
ingredients:

• 1 pack spaghetti or other pasta pf choice (450 grams)
• 1 large eggplant, peeled and chopped into small cubes
• 1 clove garlic, minced
• Small bowlful of ripe tomatoes (it’s hard to give a quantity or volume amount. My theory is the more you put in, the tastier the sauce. That being said, once the tomatoes were cooked, it was about two or 3 cups)
• 6 basil leaves
• 6-8 tablespoons olive oil ​​

1. ​cook minced garlic in olive oil over medium heat in a deep pan for a minute and remove before garlic gets crispy. 
2. Peel and cube eggplants (you can remove some of the seeds if you wish). Add to garlic and oil and cook over medium high heat stirring often. The eggplants will absorb the oil and stick to the bottom of the pan if you don’t stir often.
3. The eggplants will be cooked when they become mushy. In the meantime, put on a pot of boiling water. When the water starts to boil, add tomatoes to the water. Let the tomatoes boil for few minutes of the skin starts to crack. Drain the tomatoes and let cool for a few minutes.
4. When the tomatoes are cool and you were able to handle them, remove peel and place into the eggplant mixture. 
5. Cook over medium heat for about 10 minutes stirring often. You may need more water if the sauce becomes too thick. Add an espresso cup of water at a time when needed and continue to stir.
6. When the sauce is done add basil leaves and salt.
7. Cook and salt pasta to box instructions. Drain pasta and add to eggplant sauce. Cook for a few minutes over low heat, stirring so that all the pasta is coated with the sauce.