Saturday, April 17, 2010

Eggplant, Tomato, Basil Pasta

1 large Eggplant, peeled if desired, cubed
10 +- tomatoes (whatever floats your boat!), Cubed/diced.
1 onion, chopped AND/OR 4-5 cloves garlic, minced
1/4 Cup. fresh basil, finely cut OR 2 +- Tbs. dried basil (To taste, basically)
2 + tbs. Olive Oil
Salt & Pepper
8 oz. (Fresh, if possible!) Mozzarella, cubed
8 oz. Cooked pasta, drained (boiled in salted water) (Cavatappi works great with this)

Soak Eggplant cubes in large bowl of heavily salted water for about 1/2 hour (if there's any bitterness in the eggplant, the brine water will take it out). Rinse well in cold water, drain well.
In a large pot or pan (I use my wok), cook eggplant, tomatoes, onions/garlic in olive oil until everything is tender and saucy (a good 1/2 hour), stirring occasionally. Stir in basil, season with salt and pepper to taste.
Reserve 2 cups sauce. Toss the rest with the cooked pasta. Serve mixed pasta in pasta bowl, add additional sauce as desired, and top with mozzarella cubes.

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