It seems this summer we have an over abundance of eggplant from both our deck plants and from our CSA at Von Thuns farm, so it was pretty easy to throw this together last night for dinner.
It’s based, pretty tightly on the Spaghetti alla Norma recipe from Cooking Light. Decent amount of prep work (especially if you don’t use canned tomatoes) but if you do, it comes together pretty quickly. Enjoy.
Ingredients
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 1/2 pounds coarsely chopped peeled tomato (about 2 cups) or 1 28 oz can Italian/Plum Tomatoes
- 1 teaspoon salt
- 1 pound eggplant, peeled and cut into 1/2-inch cubes (about 4 cups) $
- 1/4 cup thinly sliced fresh basil or lT dried basil
- 3/4 pound uncooked whole wheat pasta
- 6 ounces shredded fat free mozzarella
Directions
If using fresh tomatoes, peel them by scoring the bottom with an x and dropping in boiling water until edges peel back. Then place in an ice bath, peel and chop. Or make it easy on yourself and use canned.
Bring large pot of water to a boil.
Meanwhile, warm olive oil in large skillet over medium high heat, add chopped garlic and saute 30 seconds, until it sizzles. Add tomatoes. If using canned, break down the tomatoes with a wooden spoon (you may want to wear an apron because when you do this, they may splatter). Cook the tomatoes until most of the liquid is reduced (gone), about 15 minutes but check every 5 minutes or so (or they will burn, trust me). If you are using dried basil, add it with the tomatoes. Add the eggplant, cover and reduce the flame to low. and let simmer another 15 minutes or until the eggplant is tender. If you are using fresh basil, stir it in now.
Cook pasta in the boiling water, drain and add it to the cooked tomato-eggplant sauce. Toss with mozzarella cheese and serve immediately.
This makes about 6 servings and is Simply Filling.