A nice quick pasta for a weeknight.
Put a pot of salted water on to boil your pasta. Peel and dice an eggplant, chop an onion, and 4 cloves of garlic.
Brown the eggplant in batches and reserve.
Saute the garlic for a couple minutes, add the onions, oregano, thyme, and pepper flakes. When onions are cooked, deglaze with a bit of dry white wine or vermouth.
Drop your pasta.
Chiffonade a bunch of mint leaves. Reduce the wine and add a pint of cherry tomatoes. Cook until they burst, and add the reserved eggplant. Cook until the eggplant is tender, (some will “melt” into the sauce.) Check seasonings, stir in half the mint.
When the pasta is done, pull it and toss it with the sauce. If your “sauce” needs to be a little looser, add some pasta water.
Crumble feta cheese on top and top with the remaining mint and fresh ground black pepper.