Best Penne Eggplant And Mozzarella Recipes

PENNE WITH TOMATOES, EGGPLANT, AND MOZZARELLA image

Yield 4 servings

Number Of Ingredients 10

1/2 pound penne (1/2 box)
1/4 cup olive oil
1 medium eggplant (1-1/4 pound) cut into 1/2 inch pieces
1/2 pound cherry tomatoes, halved
2 cloves garlic, sliced
1/4 teaspoon crushed red pepper
3/4 teaspoon Kosher salt
1/4 teaspoon black pepper
1/2 pound fresh mozzarella, cut into 1/2 inch pieces
1/4 cup torn fresh mint leaves

Steps:

Cook the pasta according to the package directions. Reserve 1/4 cup of the cooking water, drain the pasta, and return it to the pot. Meanwhile, heat the oil in a large non-stick skillet over medium-high heat. Add the eggplant and cook until golden brown and tender, 8-10 minutes. Add the tomatoes, garlic, red pepper, 3/4 teaspoon salt, and 1/4 teaspoon black pepper and cook, tossing until the tomatoes soften, 2-3 minutes. Add the tomato mixture to the pasta, along with the mozzarella and the reserved cooking water, and toss to combine. Sprinkle with the mint.

Penne eggplant and mozzarella image

Provided by Dian G. @DianLovesHomecooking

Number Of Ingredients 9

6 large fresh in season plum tomato's
1 small in season eggplant
150 gram(s) mozzarella cheese
1 1/2 tablespoon(s) each person, extra virgin olive oil
1 clove(s) garlic
100 gram(s) each person, pasta (penne)
2 sprig(s) fresh basil
- grated cheese of your preference about a third of a cup
- half of a chili pepper if you like spicy or as much as u prefer

Steps:

Wash and blanche tomato's in boiling water for 1 minute let cool peel off the skin and dice about half an inch thick.
Wash and peel eggplant and slice about quarter of an inch thick , then again in long thin slices .
Place the oil in a deep frying pan or small wok add garlic and chili pepper,also add the eggplant to pan when oil gets hot but not smoking,saute until it softens a little while stiring.
Add the diced tomato's to the pan and let them soften in oil while stiring, then add half a cup of water and basil sprig, if you sauce tends to dry add a liitle more water should altogether cook for about 15 minutes or until eggplant is cooked . Your sauce is ready.
Dice the mozzarella cheese in quarter inch pieces and set aside.
Cook your pasta to however you prefer it not overcooked .Drain well and add to you sauce and mix,add the mozzarella and the grated cheese and mix,place in your serving dishes add a few basil leaves if you like just for the presentation.