Whole Wheat Pasta With Eggplant, Mozzarella, & Tomato Sauce

By á-1231

Ingredients

• 8 oz whole-wheat pasta (whatever shape you like)
• 2 cloves of garlic, chopped
• 1 eggplant, peeled
• 1 tbsp olive oil
• 1/4-1/2 cup of chicken or veggies broth
• 2 oz. fresh mozzarella cheese, chopped into small pieces
• 2 cups of homemade tomato sauce
• Salt and pepper to taste

Details

Adapted from cleananddelicious.com

Preparation

Step 1

Slice eggplants into rounds and sprinkle each slice with a little kosher salt. Stack them up in a colander and place a heavy teapot (or something like that) on top. The salt will draw all the moisture out of the eggplant ensuring that it is sweet and creamy (not bitter) when you cook it up. I like to let it hang out anywhere from 30 minutes to 90 minutes (depending on how much time I have).

Cook pasta according to package. Drain and set aside.

Pat the eggplant dry and chop it into -1 inch cubes.

Heat olive oil in medium non-stick pan over a medium high. Add garlic and cook for about a minute before adding in eggplant and broth. Season with salt and pepper and pop a lid on. Let the eggplant simmer for ten or fifteen minutes or until it is creamy and tender.

Remove the lid from the eggplant and let all excess liquid evaporate out of the pan. Stir in the tomato sauce and cook until everything is heated through.

Toss pasta in the sauce and gently stir in the fresh mozzarella. Adjust seasonings and enjoy.