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.