Pasta: Eggplant

By fsilver4

Ingredients

• 1 dice onion
• olive oil
• 5 cups eggplant
• butter
• 3 whole cloves of garlic
• 7 basil leaves
• 12 roma tomatoes blanched and peeled and cored and squeezed preserve the liquid preserve the meat of the tomato
• fresh mozzarella chopped
• packaged mozzarella chopped
• 1 1/2 lb pasta cooked 8 minutes.

Preparation

Step 1

In a large pot, olive oil and butter, add onions and eggplant, let cook down for 15 minutes. Add whole cloves of garlic then add tomato liquid, salt and pepper and a pinch of sugar. Add pasta into pot and then add all of the mozzerella.

Place in large bowl and grate fresh parmesean.