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Pasta, Heirloom Tomato Sauce, Mozarella, Eggplant

Pastawitheggplant
The key to making pasta with tomato and eggplant sauce is to fry up the eggplant first and let it drain on paper towels while you make the sauce. That way it retains its crispy crunch at little longer. I like to toss the pasta with the tomato sauce, then add the eggplant, then add the fresh, chopped basil and cheese.

The simple tomato sauce was made with three types of tomatoes: Early Girls from the farmer's market, yellow tomatoes from the hippy church campfire night, and sweet cherry tomatoes from my friend Lia's garden. I sauteed sweet onions, lots of garlic, the tomatoes and a branch of basil from my patio until a uniform sauciness (heh) is achieved. I remove the basil branch before tossing the sauce with the pasta.

Along with the eggplant, I added cubed buffalo mozzarella (which I froze for about 10 minutes so it would retain its shape). It took the pasta over the top. J. loves to say that he can never order pasta in a restaurant ever. He said that about this, and I take that as the highest compliment.

August 28, 2007 in Comfort Food, Italian/Italian-inspired, Pasta, Pasta-Vegetables, Summer flavors, Vegetables |

Comments

michael jones

Great post! I love to cook different meals for my family and that pasta is a great healthy idea! Thank you for the article!

Posted by: michael jones | August 30, 2007 at 07:55 AM

thisKat

Oh, yum. Thanks for all the technique tips. This is exactly what I need right now.

Posted by: thisKat | August 30, 2007 at 01:40 PM

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