Eggplant is so versatile and can be used in salads, oven roasted vegetable medleys, as part of starters or in sauces, like baba ganoush. Combining eggplant with tomatoes can result in a really tasty pasta sauce.
Saute 2 cloves of crushed garlic in a little oil, then add 2 tins whole peeled tomatoes and 1 large chopped eggplant. Bring the sauce to a simmer and allow to cook for about 20 minutes over a low heat. Add some salt, pepper and a pinch of brown sugar. When the sauce has thickened and the eggplant is soft, add some fresh basil and serve with your favourite pasta. A little grated Pecorino or Parmesan will finish the dish beautifully.