Pasta aumm aumm
Here's a quick and easy pasta recipe with eggplant, tomato, mozzarella and parmigiano reggiano cheese.
Preparation time: 25 minutes
INGREDIENTS
1-lb gnocchetti sardi pasta (or any kind of short cut pasta)
2 long purple eggplant
3 tbsp extra virgin olive oil
frying oil
fresh basil
8 fresh vine tomatoes (or cherry tomatoes)
5.5 oz mozzarella cheese (good quality)
grated parmigiano reggiano cheese
fine sea salt
Bring a large pot of salted water to a boil.
Wash and clean the eggplants, cut the ends off and dice into small cubes.
Fill a medium frying pan half full with frying oil and heat the oil over medium-high flame until hot. Fry the eggplant cubes until they become golden in color.
Gently remove from pan using a slotted spoon and place on a plate with paper towel to absorb any excess oil.
Pour 3 tbsp of extra virgin olive oil in a large skillet and sautè the garlic, tomatoes (diced into small pieces) and 2-3 fresh basil leaves.
Cook for 5 minutes, then add the eggplant and 1 tsp of fine salt and continue to cook for 5 more minutes. (Discard the garlic)
Cook the pasta until al dente. Drain pasta well and add to skillet. Add the fresh mozzarella (cut into small pieces), grated parmigiano reggiano and some chopped fresh basil and gently stir them together over high flame with a wooden spoon for 3-4 minutes.
Sunday's Kitchen
