Eggplant, Tomato, and Mozzarella Pasta Sauce
A hearty pasta sauce with tender eggplant, tomatoes, fresh mozzarella, Pecorino Romano, basil, and a touch of chili pepper.
Ingredients
- 1 eggplant, medium
- 3 tbsp extra virgin olive oil
- 1 cup canned peeled tomatoes, cut up, with their juice
- ½ tsp dried chili pepper flakes
- ¼ lb mozzarella, cut into thin strips
- 1 lb penne or rigatoni
- ¼ cup freshly grated Pecorino Romano cheese
- 4 fresh basil, torn into small pieces
Instructions
- Wash eggplant and dice into ½ inch pieces.
- Over medium heat, add the olive oil and eggplant to the pan. Cook until slightly browned.
- Add the tomatoes and chili pepper flakes. Turn the heat down to low and simmer until the fat floats free.
- Sprinkle with salt and take off the heat while the pasta cooks.
- Boil the pasta according to package directions. When it is a few minutes from done, turn the heat for the sauce back on and add the mozzarella, stirring frequently until it melts completely into the sauce.
- As soon as the pasta is finished, drain and put it into a warm serving bowl.
- Pour the finished sauce over top and stir to combine.
- Add the grated cheese and torn basil. Toss again and serve.