Cut up the onion into slices and then into quarters. Cube the eggplant into about 1/4-1/2" cubes. Cook in about 1/4 cup of water or white vegan wine for 6 to 7 minutes or until soft. Add tomatoes cut into cubes and minced garlic. (you can use crushed but I think minced tastes better). Cook for 2-3 more minutes more. Salt and pepper to taste. (I find that I add more salt & pepper at the table since my wife and I disagree as to what "salt to taste" means) Add 1 cup of the pasta water and cook for 2 minutes more.

When the pasta is just about done (about 1 more minute to go) add it to the sauce and cook for 1-2 minutes. It's now ready to serve.

Serves:
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