What you need for two is 20 minutes and:
300 g pasta of your choice (I’ve picked fusilli), boiled al dente
300 g cherry tomatoes, cut in two (ordinary will make it too)
1 large eggplant, chopped on large cubicles, salted, then rinsed
5-6 cloves of garlic
2-3 tbsp olive oil
some basil (fresh or dried)
Cover the surface of the pan with the oil, put inside the eggplants and the cloves of garlic, and cook in the preheated at 180C oven for about 10 minutes.
Take out the garlic, put in the cherry tomatoes and put in the oven for another 5 minutes.
Meanwhile, peel the cloves and use a fork to smash them.
Take out the pan and use the fork again to squeeze gently the tomatoes, so that some of their juice gets out. Add the pasta and the the garlic and mix well.
Sprinkle with some basil right before serving.
Vegan is Good and easy.