Pasta con le Melanzane (Pasta with eggplants and Mozzarella)

I love finding surprises in my garden.   Eggplants have always been one of my favorites.   I have had my fill of eggplant Parmigiana and eggplant tapenade  this Summer.  Now that we are nearing the end of the Summer season, I found two eggplants hiding behind one of my overgrown tomato plants.   This is the perfect dish.  I never get tired of Pasta, do you?
Ingredients: 4 servings
2 medium  eggplants, sliced, salted and drained.  Wipe clean with paper towels and set aside.  Begin this process approx. 2 hour ahead, so eggplants have a chance to extract their liquid.
3-4 cloves of garlic diced
2 sliced fresh tomatoes (I used compari, as they break down easily even with their skins on).
3 tablespoons of olive oil
1 tablespoon vegetable oil
salt (several teaspoons to taste)
Pepper (about 2 teaspoons)
One large skillet
About 8 ounces of fresh mozzarella torn or sliced into pieces
One pasta pot
12 ounces of Rigatoni or penne pasta
handful of fresh basil chopped
handful of parsley torn into pieces (optional)
Method:  Heat your olive oil and vegetable oil in a skillet on medium.  Add your garlic and cook unitl fragrant.  Do not overcook.  You want to be able to smell the fragrance of garlic.
Add your eggplant and cook.  Add about a teaspoon each of salt, pepper and put a lid on the pan.  After a few minutes, check your eggplants.  Keep cooking until they are somewhat broken down.  Give the pan a mix again and put a lid on the pan.   Give it another mix and add your sliced tomatoes.    Using the same method, keep cooking for about 10 minutes or so, until everything has broken down.   Remove from the heat and add your mozzarella pieces.  While your pasta cooks, remove several tablespoons of water and add it to the pan. This will ensure for a creamier consistency, once the drained pasta is added to the eggplants.
 
 Add your hot pasta and give it a mix.  Add some additional salt if necessary.  Add as much herbs as you like.    Let the pasta rest before serving for a more intense flavorful dish.  Buon Appetito!

Comments

Laney said…
Love anything with eggplant! And of course mozzarella...There are so many pretty looking eggplants at the farmer's markets and now a new recipe with which to use them!

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