1 medium eggplant, peeled and cut into 1/2-inch cubes
Coarse grained salt
1 T. olive oil
3 cloves garlic, minced
1 (28-ounce) can peeled and crushed, or diced tomatoes
1 1/2 tsp. sugar, optional
Coarsely ground fresh black pepper
1/4 cup basil (about 10 leaves), torn
8 oz. bow tie pasta (farfalle), cooked al dente

Place eggplant in a colander and season generously with salt. Fill a 1-gallon plastic bag with water, seal tightly and place over eggplant to weigh down. Let stand for 40 minutes. Rinse the salt off the eggplant, and pat dry. (This step shouldn’t be skipped, even if you are on a reduced sodium diet. The eggplant will be too watery otherwise. If you are cutting back on salt for a medical condition, skip this recipe.) Place the olive oil in a large skillet over medium-high heat, add eggplant and cook, stirring often, until golden brown on all sides, about 20 minutes. Add garlic, tomatoes and their juice to the pan. Stir in the sugar and salt. Simmer until sauce has slightly thickened, about 15 to 20 minutes or longer depending on how juicy your tomatoes are. Taste and adjust seasonings. Add the basil and cook 1 minute more. Serve over pasta.