RIGATONI WITH EGGPLANT AND FRESH MOZZARELLA
Detroit Free Press 12/1/2013
Provided by Jason Koch @jstone13007
Categories Pasta
Number Of Ingredients 7
Steps:
- Cut eggplant and mozzarella into 1/2-inch cubes. Bring a large pot of water to a boil and cook pasta until al dente, about 12 minutes, stirring often. Meanwhile, heat oil in a large skillet over medium-high heat. Sauté eggplant until it softens and starts to brown, about 2 minutes. Carefully add marinara sauce, cover and reduce heat to low.
- Simmer 2-3 minutes, until sauce is hot and eggplant is almost tender. Move off heart and keep covered. Drain pasta and return to pot, off heat.
- Add eggplant mixture and toss to coat pasta. Add diced mozzarella and toss again. Divide among serving bowls and sprinkle with basil.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
