Quick Eggplant Pasta with Mozzarella
(Adapted from Rigatoni with Creamy Eggplant and Mozzarella, a recipe created by Aida Mollenkamp.)
Ingredients
1/4 cup extra-virgin olive oil
1 large yellow onion, finely chopped (about 1 cup)
4 medium garlic cloves, thinly sliced (about 1 tablespoon)
5 medium eggplant, medium dice (about 5 cups)
2 medium zucchini (about 2 cups)
1 pound rigatoni OR macaroni
1 (32-ounce) container crushed tomatoes
1 pint of grape tomatoes cut into halves OR two medium tomatoes, chopped
8 ounces mozzarella cut into small cubes
Directions:
Bring a large pot of water to a boil over high heat.
Meanwhile, heat oil in a large frying pan over medium-high heat. When it shimmers,
add the onion and garlic and cook until just softened. Add eggplant and zucchini, stir to
coat in oil, then let cook, stirring rarely, until softened and golden brown, about 5 to 7
minutes.
Meanwhile, add the pasta to the boiling water and cook according to the package
instructions.
Reduce heat to medium-low, add the crushed tomatoes and let simmer, stirring
occasionally, until flavors meld and sauce is slightly thickened, about 4 minutes. Add
grape tomatoes.
Drain pasta and return to the pot off the heat. Pour sauce over top and stir until well
coated. Add mozzarella and mix until the cheese starts to soften. Serve immediately.
Serves 8.
