Eggplant, Tomato, Basil Pasta

1 large Eggplant, peeled if desired, cubed

10 +- tomatoes (whatever floats your boat!), Cubed/diced.

1 onion, chopped AND/OR 4-5 cloves garlic, minced

1/4 Cup. fresh basil, finely cut OR 2 +- Tbs. dried basil (To taste, basically)

2 + tbs. Olive Oil

Salt & Pepper

8 oz. (Fresh, if possible!) Mozzarella, cubed

8 oz. Cooked pasta, drained (boiled in salted water) (Cavatappi works great with this)

Soak Eggplant cubes in large bowl of heavily salted water for about 1/2 hour (if there's any bitterness in the eggplant, the brine water will take it out). Rinse well in cold water, drain well.

In a large pot or pan (I use my wok), cook eggplant, tomatoes, onions/garlic in olive oil until everything is tender and saucy (a good 1/2 hour), stirring occasionally. Stir in basil, season with salt and pepper to taste.

Reserve 2 cups sauce. Toss the rest with the cooked pasta. Serve mixed pasta in pasta bowl, add additional sauce as desired, and top with mozzarella cubes.