Cook the pasta according to package instructions until al dente.
While the pasta cooks, heat olive oil in a large skillet over medium heat.
Add the diced eggplant to the skillet and sauté for about 5-7 minutes, or until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Once the pasta is cooked, reserve a cup of pasta water, then drain the remainder.
Combine the drained pasta with the eggplant mixture, adding reserved pasta water gradually as needed.
Fold in the crumbled feta and chopped mint, then season with salt and pepper to taste.
Serve hot, garnished with extra mint or feta as desired.
