Extra virgin olive oil
1 teaspoon garlic, finely chopped
1 teaspoon chili pepper, finely chopped
eggplant, diced
Greek Olives, diced
Marinara Sauce
sea salt, to taste
3 fresh basil leaves, torn or chopped
fresh parsley, finely chopped
freshly ground black pepper
cooked pasta
parmesan cheese, freshly grated

Add olive oil and garlic to pan, then add chili pepper, sauté.

Add diced eggplant with skin on and sauté.

Add Greek olives.

Add a ladle of marinara sauce.

Add salt, parsley, and basil.   Cook for a couple minutes.

Add pepper at the end.

Toss with hot spaghetti and Parmesan cheese.