Pasta with Eggplant, Tomatoes, and Mozzarella Cheese
Ronnie's Notes
When I have a craving for food that’s old-fashioned but light and fresh, I make this for dinner. It’s an all-season favorite, a pleasant dish that pairs nicely with a salad and a glass of red wine. It’s best with fresh mozzarella cheese, but if you can’t get that, packaged is just fine.
Instructions
Heat 1/4 cup olive oil in a large nonstick sauté pan over medium heat.
Add the eggplant and cook, stirring and tossing the cubes often, for .
Add the onion and cook for another 2–.
Add the garlic and cook briefly.
Add 2 tablespoons olive oil to the pan.
Add the tomatoes and basil and simmer for 5– or until the tomatoes have softened.
While the sauce is cooking, cook the pasta in lightly salted water until it is al dente.
Drain, saving 1/4 cup cooking water.
Add the pasta to the sauce and mix.
Add the remaining 2 tablespoons olive oil and the mozzarella cheese.
Toss the ingredients and add some of the cooking water if needed for moisture.
Season to taste with salt and pepper.
Serve with the Parmesan cheese.
Makes 4 servings.