Eggplant Pasta with Simple Tomato Sauce

Prep the Ingredients: Slice the eggplants into rounds. Finely chop the garlic and onion.
Cook the Eggplant: Heat 2 tablespoons of olive oil in a frying pan over medium heat. Cook the eggplant slices on both sides until tender, then set aside.
Make the Sauce: Add the remaining olive oil to the pan. Sauté onion, garlic, and chili pepper over low heat until fragrant. Stir in the canned tomatoes and salt, bring to a boil, then simmer for 10 minutes until slightly thickened.
Cook the Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Cook the pasta according to package directions.
Combine and Serve: Add the cooked eggplant and drained pasta to the tomato sauce. Toss gently to combine and season with salt and pepper to taste. Serve on a plate and enjoy!