A competitive meal in 15 minutes! Cooking Faster than Schroff!

Eggplant Pasta with Feta
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1. Mince 5-8 cloves of garlic, very fine.
2. Sautee garlic with 2 tablespoons olive oil over medium heat.
3. Add one can diced tomatoes with juice.
4. Once tomato juice has been reduced, sprinkle with 1/4c white wine (optional).
5. While tomato mixture cooks, chop roasted eggplant and zucchini.
6. Add veggies to tomato mixture.
7. Sprinkle with about 2 teaspoons oregano.
8. Chop 1/2 block of feta cheese.
9. Turn off heat and add feta to veggies.
10.Pour over cooked rotini.
11.Sprinkle with minced basil.