Description
A classic Italian pasta dish for a quick meal.
Ingredients
Scale
- 5 japanese eggplants or 2 medium globe eggplants
- 1 tablespoon salt
- 1/2 cup peanut or other high-heat oil
- 2 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- 2 cans or boxes of crushed tomatoes
- 1 pound pasta
- 1 cup of fresh basil leaves, sliced into thin ribbons
Instructions
- Cut eggplant into 1/2-inch pieces, no need to remove skin, place in a colander and toss with 1 tablespoon salt. Let sit for 20 minutes then rinse and pat dry.
- Heat a large skillet with oil (1/4-inch). When hot, add eggplant in batches so it is a single layer. Brown for 3-4 minutes, flip over with tongs and brown second side another 3 minutes. When eggplant is fairly soft, remove to a plate lined with a paper towel to drain then finish cooking the rest of the eggplant.
- Wipe out skillet, reheat and add 2 tablespoons olive oil. When hot, add red pepper flakes and garlic, cook for 3 minutes.
- Add tomato and 1 teaspoon salt, stir. Continue to cook for 15 minutes or so, stirring occasionally.
- Heat a large pot of water and bring it to a boil. Add pasta and cook according to the directions.
- Add eggplant to the pasta, stir.
- Add cheese if using mozzarella or feta, just before adding the pasta.
- Add pasta, stir then toss with the basil.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Keywords: pasta, eggplant, fresh mozzarella, pasta alla norma, italian
