Squid Ink Pasta
Rinse eggplant, trim and chop. Peel onion and garlic and finely dice.
Heat olive oil in a large skillet. Add chopped eggplant, onion and garlic and sauté briefly. Season with vinegar, salt and pepper.
Cook pasta in salted water according to package directions until al dente. Drain pasta and mix with eggplant.