What’s a girl to do when she’s up to her ears in Japanese eggplants and cherry tomatoes from the garden? Make a delicious pasta dish! (Pictures on their way – camera forgotten at someone’s house, which is a real shame since this is a nice colorful dish.)
Summer Eggplant Pasta
4 Japanese eggplants, quartered lengthwise and then cut into chunks
4 cups multi colored cherry tomatoes, halved
6 cloves garlic, chopped
4 Tbsp olive oil
2 Tbsp fresh basil leaves, thinly sliced
Red pepper flakes to taste
1/2 tsp salt
1/2 tsp fresh ground black pepper
1/2 lb pasta (penne, farfalle, or fusili work best)
1 cup fresh mozzarella, cut into 1/2-inch cubes
Freshly grated parmesan
- Place olive oil in heavy bottomed sauce pan and heat over medium to medium high heat.
- Add garlic and eggplants and stir frequently as they brown.
- Add cherry tomatoes, basil, and spices and cook just until warm (do not overcook).
- Cook and drain pasta, and then stir a little bit of sauce into the pasta so it doesn’t stick.
- Scoop servings of pasta into bowls, sprinkle some cubed mozzarella onto the pasta, and top with the sauce.
- Sprinkle parmesan on top.
- Toasted pine nuts would also be good sprinkled on this pasta.