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Mediterranean-Style Eggplant Pasta
Mediterranean-Style Eggplant Pasta
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Mediterranean pasta with eggplant tomato sauce, oregano, and gooey mozzarella.
Ingredients:
  • 1 eggplant, cut into 3/4-inch slices
  • salt as needed
  • 9 ounces pappardelle pasta (wide fettuccine noodles)
  • 3 tablespoons olive oil, divided
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 (18 ounce) can crushed tomatoes
  • 1 tablespoon red wine vinegar
  • 1 teaspoon salt
  • 0.5 teaspoon freshly ground black pepper
  • 0.5 pound fresh buffalo mozzarella cheese, torn into pieces
  • 0.5 cup chopped fresh basil, or more to taste
Instructions:
  • Place eggplant slices in a colander, lightly sprinkle with salt, and let them drain for about 10 minutes. Rinse the eggplant and pat dry with paper towels, then chop into cubes.
  • Bring a large pot of salted water to a boil. Cook the pappardelle until al dente, about 10 to 11 minutes. Drain the pasta.
  • In a skillet over medium heat, warm 1 1/2 tablespoon of olive oil. Sauté eggplant until golden brown, about 5 to 10 minutes, adding more oil if needed. Transfer the cooked eggplant to a bowl, leaving the flavorful oil in the skillet.
  • In the same skillet, sauté the onion and garlic in the remaining oil until golden, for about 10 minutes. Add the eggplant back to the skillet, season with oregano, and cook for an additional minute, stirring constantly.
  • Combine tomatoes, vinegar, salt, sugar, and black pepper with the eggplant mixture in a skillet. Simmer covered until eggplant is softened, around 10 minutes. Toss sauce with pasta in a bowl, then garnish with mozzarella cheese and basil.

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