Pasta, Eggplant, and Pecorino
4 tablespoons olive oil
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.
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
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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