Another quick pasta meal incorporating some vegetables from the garden (roughly a pasta alla norma): Fry small eggplants in a little olive oil for 10-15 minutes until soft (should have peeled them first), season and set aside. Saute some onions and garlic and chili flake– then add diced tomatoes and cook down (maybe 15 minutes). Add the eggplant back in, combine with pasta, pistachios, grated parmesan, and lots of chopped fresh basil…
