Spaghetti with Eggplant, Tomatoes and Mozzarella

By á-2053

Ingredients

• 1 large eggplant cut into 1/2 inch cubes
• 1/4 cup olive oil
• 3/4 tsp. salt
• freshly ground black pepper
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 lb. tomatoes, about 4, peeled, seeded and chopped
• 3/4 lb. spaghetti
• 3 Tbs. chopped fresh basil
• 1/2 lb. fresh mozzarella, cut into 1/2 in. cubes

Preparation

Step 1

Heat the oven to 425. Toss the eggplant with 2 Tbs. olive oil, 1/4 tsp. salt and a pinch of pepper. Spread on a baking sheet. Roast, stirring occasionally, until tender and brown, about 20 minutes. Meanwhile, heat the remaining 2 Tbs. of oil in a large frying pan over moderate heat. Add the onion and cook, stirring occasionally, until golden brown, about 8 minutes. Stir in the garlic and cook 1 minute more. Add the tomatoes, the remaining 1/2 tsp. salt and 1/4 tsp. pepper. Increase the heat to high and cook, stirring occasionally, until the sauce is thickened, about 10 minutes. In a large pot of boiling, salted water, cook the spaghetti until just done. Drain. Toss the pasta with the eggplant, tomato sauce, basil and mozzarella and serve at once.