mediterranean-style eggplant pasta
Ingredients
- Servings: 4
- 1 eggplant, cut into 3/4-inch slices
- salt as needed
- 9 ounces pappardelle pasta (wide fettuccine noodles)
- 3 tablespoons olive oil, divided
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 (18 ounce) can crushed tomatoes
- 1 tablespoon red vinegar
- 1 teaspoon salt
- 1 teaspoon white sugar
- 1/2 teaspoon freshly ground black pepper
- 1/2 pound fresh buffalo mozzarella cheese, torn into pieces
- 1/2 cup chopped fresh basil, or more to taste
Recipe
Preparation Time: 10 mins
Cook Time: 35 mins
Ready Time: 55 mins
- arrange eggplant slices in a colander and sprinkle with enough salt to lightly coat; drain for about 10 minutes. rinse eggplant and pat dry with paper towels. chop eggplant into cubes.
- bring a large pot of lightly salted water to a boil. cook pappardelle at a boil until tender yet firm to the bite, about 10 to 11 minutes; drain.
- heat 1 1/2 tablespoon olive oil in a skillet over medium heat; cook and stir eggplant, adding more oil if eggplant gets dry, until browned, 5 to 10 minutes. transfer eggplant to a bowl, reserving oil in the skillet.
- heat remaining oil in the same skillet; cook and stir onion and garlic until golden, about 10 minutes. return eggplant to skillet and season with oregano; cook and stir for 1 minute more.
- mix tomatoes, vinegar, salt, sugar, and black pepper into eggplant mixture; cover skillet and simmer sauce until eggplant is softened, about 10 minutes. mix sauce with pasta in a bowl; top with mozzarella cheese and basil.
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