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Eggplant Pasta with Mozzarella Cheese

One of my favorite pasta recipes.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 2 servings
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 small eggplant
  • 250 g canned tomatoes (chopped)
  • 100 g large ball of fresh mozzarella
  • 1 garlic clove
  • 15 g fresh basil
  • 140 g dry pasta
  • 20 ml olive oil
  • 10 g sugar
  • salt
  • pepper

Instructions

    Cup of Yum
  1. Place the tomatoes, crushed garlic (half a clove), sugar, salt and pepper together in a small saucepan. Cook to reduce acidity. When the tomato sauce is done, add half the finely chopped basil.
  2. Bring salted water to a boil, ass the pasta, cook until al dente.
  3. Cut the eggplant and mozzarella into cubes about 1.5cm (0.6 inch). Heat a little olive oil in a pan. Add the eggplant and the other half of finely chopped garlic. Add the tomato sauce and continue cooking until the eggplant softens, then add the pasta.
  4. Finally, add the mozzarella pieces and the rest of the fresh basil.

Notes