A Mediterranean-style eggplant sauce for pasta that can be served with chicken for meat-lovers. Use good quality pasta, cheeses, and fresh herbs for best results. Serve with slivered or grated Parmesan. Serve with a green salad.
Ingredients
- eggplant, cut into 3/4-inch slices: 1 piece
- salt as needed:
- ounces pappardelle pasta (wide fettuccine noodles): 9 piece
- olive oil: 3 Tbsp (divided)
- onion: 1 piece (chopped)
- garlic: 3 clove (minced)
- oregano: 2 tsp (dried)
- tomatoes: 1 can (18 ounce can, crushed)
- red wine vinegar: 1 Tbsp
- salt: 1 tsp
- white sugar: 1 tsp
- black pepper: 0.5 tsp (freshly ground)
- buffalo mozzarella cheese, torn into pieces: 0.5 pound (fresh)
- fresh basil: 0.5 cup (to taste, chopped)
Metric Conversion
Stages of cooking
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Arrange eggplant slices in a colander and sprinkle with enough salt to lightly coat; drain for about 10 minutes. Rinse eggplant and pat dry with paper towels. Chop eggplant into cubes.
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Bring a large pot of lightly salted water to a boil. Cook pappardelle at a boil until tender yet firm to the bite, about 10 to 11 minutes; drain.
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Heat 1 1/2 tablespoon olive oil in a skillet over medium heat; cook and stir eggplant, adding more oil if eggplant gets dry, until browned, 5 to 10 minutes. Transfer eggplant to a bowl, reserving oil in the skillet.
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Heat remaining oil in the same skillet; cook and stir onion and garlic until golden, about 10 minutes. Return eggplant to skillet and season with oregano; cook and stir for 1 minute more.
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Mix tomatoes, vinegar, salt, sugar, and black pepper into eggplant mixture; cover skillet and simmer sauce until eggplant is softened, about 10 minutes. Mix sauce with pasta in a bowl; top with mozzarella cheese and basil.
