On Saturday for lunch I made one of my favourite pasta dishes for summer using aubergines (eggplants for my American friends) and fresh tomatoes. It's perfect in summer because both main ingredients are really tasty in this period and I love to eat "in season" food.
To make it for 2 people simply chop 1 red onion, one aubergine, 3/4 tomatoes and put them in a non sticking pan with a bit of extra-vergin olive oil for 20 minutes. If it looks it dries a bit to much add a bit of water. Cook the pasta in plenty do salted boiling water and when ready but still al dente add it to the sauce pan. Mix it together, add a bit of grated Parmesan cheese (or chopped mozzarella), a few olives and plenty of fresh basil. Ready!
A little secret: never cook Mediterreanean basil, add it always at the last moment and don't chop it with a knife. Simple tore it with your fingers. This prevents it from turning black and loosing some of the taste.