Pasta with Veggies from the Garden and Feta

This was excellent! The white eggplant I used is much better tasting than the purple ones you get at the store.

2 cups dry pasta (I used rotelle)
olive oil
1 small eggplant, diced
1 clove garlic, minced
2 tomatoes, chopped
1/4 cup fresh basil leaves, chopped
sea salt and freshly ground black pepper
4 oz. crumbled feta cheese

Cook pasta according to package directions; drain and return to hot cooking pot.

Meanwhile, heat a large frying pan over medium heat. Drizzle with oil. Saute eggplant for a few minutes, stir in garlic and saute another minute or so.

Remove from heat and mix in tomatoes, basil, and salt and pepper to taste. Toss mixture with hot cooked pasta. Stir in feta cheese. Serve immediately.
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