The longer you cook down this garlic, eggplant and zucchini sauce the better it gets!

1 tablespoon olive oil
4 garlic cloves sliced
1 eggplant chopped
1 zucchini chopped
1/4 cup sun dried tomatoes (oil packed)
Salt to taste
8 ounces cappellini
Feta cheese

1. Heat oil in a saute pan and add the garlic slices. Once the start to soften, add the eggplant and zucchini. Cook until nice and soft.
2. Add sun dried tomatoes and salt to taste and really cook down.
3. Boil cappellini and drain.
4. Top cappellini with eggplant and zucchini mixture, then top with feta cheese.