1. Heat
the olive oil in a saucepan and add the garlic. Sauté for 5
minutes.
Add the eggplant and salt. Sauté until lightly browned,
stirring so the
eggplant does not stick.
2. Bring
a large pot of water to a rapid boil. Add the linguine and
stir for a
few minutes. Cook 10 - 12 minutes or until tender.
3. Add
the tomato sauce, basil, and black pepper to the saucepan.
Cover
and simmer for 15 minutes or until tender.
4. Drain
the linguine and toss with the eggplant sauce. Serve and
top with
your favorite grating cheese.
