Penne with Eggplant and Mozzarella
This morning while on walk with girlfriends I heard them say how tired they were of the same old pasta sauces and wanted something fresh, in season and new. I mentioned that another friend, who is being overwhelmed by the ripening eggplant growing in her vegetable garden, just gave me some. With the eggplant I made a delicious pasta sauce. Everybody loved it so I am making it again tonight! In case you want to try it here is how I made it.
Penne with Eggplant and Mozzarella.
You will need: 1/2 cup extra virgin olive oil, 1 onion finely chopped, one eggplant peeled (I like it peeled but peeling is optional) and cut in 1/2 inch cubes, 2 ripe tomatoes peeled and cut in 1/2 inch cubes or 1 small can good tomato sauce, 1 small bunch of fresh basil and 1 fresh mozzarella cut in small cubes.
Directions: In a medium sauce pan sauté onion in half the oil for 3-4 minutes. Add rest if the oil and sauté the eggplant for 5-6 minutes, add salt and pepper to taste, the tomato. Cover and cook for 10 minutes. Add basil and remove it after a minute. Meanwhile boil the Penne. 3 minutes before the pasta is cooked, with a slotted ladle, pick up the penne from the boiling water and add it to the sauce. Finish cooking the pasta in the sauce. Serve in a large serving dish, sprinkle top with mozzarella and serve immediately. Buon appetito
Cook with your heart. It nourishes more than just the stomach! Rima
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