Fusilli with Eggplant with Mozzarella

By dyannucci

Barbera is very good with this pasta

This is very good

Ingredients

• 1 Ib handmade fusilli
• 1 medium eggplant, peeled and cut into large dice
• 1/4 cup grapeseed oil
• 1 Tbsp minced garlic
• 1/4 cup dry white wine
• 1/4 cup rough chopped fresh tomatoes
• 4 cups "Alta Cuciria" tomato sauce
• 3 Tbsp basil chiffonade
• 1 1/2 cups medium diced smoked mozzarella
• Salt and pepper to spice up add red pepper flakes or hot pepper sauce
• Grated Parmigiano

Details

Servings 6

Preparation

Step 1

In a large pot of salted boiling water, cook pasta according to package directions.

In a large saute pan, heat grapeseed oil.

Add eggplant and saute until slightly soft (about 3-4 minutes).

Season with salt and pepper. Add fresh tomatoes and garlic.

Deglaze the pan with white wine.

Add the tomato sauce and simmer for about 5 minutes.

Add the cooked pasta and toss. Add the basil, grated Parmigiano and smoked mozzarella and toss thoroughly to incorporate all ingredients.

Place onto serving platter or individual bowls and garnish with a light sprinkle of grated Parmigiano and more mozzarellea if desired.