Pasta con le Melanzane alla Palermitana

Method

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until softened, about 5 minutes.
2. Add eggplant and cook until tender, about 10 minutes, stirring occasionally.
3. Season with salt and pepper. Stir in parsley. Cook 2 minutes.
4. Boil spaghetti in salted water until al dente. Drain and toss with eggplant mixture. Serve warm.