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Pasta with Eggplant, Tomatoes and Mozzarella
Sautéed eggplant and fresh plum tomatoes cook down into a quick chunky sauce, which is tossed with pasta and plenty of melting mozzarella.
- YieldServes 4
- Hands-on35 min
- Total55 min
- Difficulty
Ingredients
- 120 mlextra virgin olive oil, divided: 4 tbsp, 2 tbsp, then 2 tbsp
- 500 geggplant, cut into 2 cm cubes, about 5 cups
- 1onion, medium, chopped
- 2 clovesgarlic, large, minced
- 900 gplum tomatoes, 8 to 10 large, cut up
- ½ cupfresh basil, minced
- 450 gziti, or penne
- 340 gmozzarella cheese, shredded, about 12 oz
- to tastesalt
- to tasteblack pepper, freshly ground
To serve
- 30 gParmesan cheese, freshly grated
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