I made this up with what I had in the fridge again. Sprinkle sliced eggplant with salt and leave it for over half an hour. Rinse and pat dry eggplant. Heat olive oil and cook chopped garlic. Stir-fry eggplant and steamed asparagus. Add fresh lemon juice, white wine, salt, and pepper. Transfer the eggplant sauce into a dish, add some olive oil, and let it marinade for a while. Mix the sauce (room temperature is OK), chopped tomatoes, and cooked pasta in a large pasta bowl.
The eggplant tasted pretty good (I guess the first step with salt really worked well), and Pingu liked it too, but the kids didn't care once again. :(
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