Pasta with Eggplant, Tomatoes & Mozzarella

Name: Pasta with Eggplant, Tomatoes & Mozzarella
Prep time: 10 min
Total time: 35 min
Yield: 4 Servings
Ingredients: 2 tablespoons olive oil; 1 eggplant (about 1 pound), cut into u00bd inch cubes; 1 onion, chopped; 2 large garlic cloves, minced; u00be teaspoons kosher salt; 1 teaspoon Italian seasoning, or fresh basil; 14 ounce can diced tomatoes; u00bd pound pasta of your choice; fresh cracked pepper, to taste; 4 ounces fresh mozzarella pearls

By Leslie Blythe Cheese, Eggplant, Pasta, Vegetarian Boiling, Sautéing

June 16, 2023

Pasta with eggplant, tomatoes, and mozzarella is a classic Italian dish that is both simple to make and delicious. I always add a pinch of chili flakes to mine. The eggplant in this vegetarian pasta dish has a meaty texture. Buon appetito!

Prep: 10 mins
Cook: 25 mins
Yields: 4 Servings

Ingredients

2 tablespoons olive oil

1 eggplant (about 1 pound), cut into ½ inch cubes

1 onion, chopped

2 large garlic cloves, minced

¾ teaspoons kosher salt

1 teaspoon Italian seasoning, or fresh basil

14 ounce can diced tomatoes

½ pound pasta of your choice

fresh cracked pepper, to taste

4 ounces fresh mozzarella pearls

Directions

1In a large skillet, heat 2 tablespoons olive oil over moderate heat. Add the eggplant and cook, stirring occasionally for 7 to 8 minutes. Then add the onion and garlic and cook until golden brown, about 5 minutes.

2Add the tomatoes, Italian seasoning, salt, and some fresh cracked pepper. Cook for about 10 minutes, then add the mozzarella.

3While the sauce is cooking, boil water in a large pot, add salt. Add the pasta and cook until al dente.

4Drain. Toss the pasta into the skillet with the sauce.

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