Pasta, Eggplant, and Pecorino

4 tablespoons olive oil
2 cloves garlic, thinly sliced
1 medium eggplant, cut into 1/2 inch cubes
1 cup canned italian plum tomatoes, coarsely chopped, with their juices
2 tablespoons chopped fresh basil, or 1 tablespoon dried
3/4 pound penne pasta, cooked
gratings of pecorino romano cheese

In a large sauté pan, heat the olive oil over medium heat. Add the garlic and sauté until golden, approximately 2 minutes. Add the eggplant and cook 7 to 8 minutes. Add the tomatoes and their juices and continue simmering for 15 minutes, stirring occasionally.

Add the basil and the cooked pasta and toss to combine.

Top each plate of pasta with a grating of Pecorino Romano cheese and serve.

Makes 4 servings

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