Eggplant Pasta with Mozzarella Cheese
One of my favorite pasta recipes.
Ingredients
- 1 small eggplant
- 250 g canned tomatoes (chopped)
- 100 g large ball of fresh mozzarella
- 1 garlic clove
- 15 g fresh basil
- 140 g dry pasta
- 20 ml olive oil
- 10 g sugar
- salt
- pepper
Instructions
- Place the tomatoes, crushed garlic (half a clove), sugar, salt and pepper together in a small saucepan. Cook to reduce acidity. When the tomato sauce is done, add half the finely chopped basil.
- Bring salted water to a boil, ass the pasta, cook until al dente.
- Cut the eggplant and mozzarella into cubes about 1.5cm (0.6 inch). Heat a little olive oil in a pan. Add the eggplant and the other half of finely chopped garlic. Add the tomato sauce and continue cooking until the eggplant softens, then add the pasta.
- Finally, add the mozzarella pieces and the rest of the fresh basil.
Notes
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