Eggplant Tomato and Mozzarella Pasta Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more if needed
- 2 large firm eggplants, cut into 1-inch cubes (soft, spongy seeds removed if necessary)
- Dried oregano, to taste
- Red chile flakes, to taste (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 cloves garlic, thinly sliced
- One 28-ounce can whole tomatoes, preferably San Marzano
- 1 pound good quality penne pasta, or any shape you like
- 1 tablespoon freshly grated Parmigiano-Reggiano (optional)
- 1 ball of good-quality mozzarella, preferably fresh Buffalo
- ¼ cup parsley or basil, chopped, for garnish (optional)
Instructions
Eggplant, Tomato and Mozzarella Pasta Recipe serves 4 original recipe by The Daily Meal.
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