Mediterranean-Style Eggplant Pasta
Serves: 5
Keyon Hand
1 January 1970
Based on User reviews:
40
Spice
48
Sweetness
54
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tsp
Salt3 tbsps
Olive Oil (divided)3 cloves
Garlic (minced)2 tsps
Oregano (dried)510 g
Crushed Tomatoes (can)1 tbsp
Red Wine Vinegar1 tsp
White SugarDirections:
1
Arrange eggplant slices in a colander and sprinkle with enough salt to lightly coat; drain for about 10 minutes
2
Rinse eggplant and pat dry with paper towels
3
Chop eggplant into cubes
4
Bring a large pot of lightly salted water to a boil
5
Cook pappardelle at a boil until tender yet firm to the bite, about 10 to 11 minutes; drain
6
Heat 1 1/2 tablespoon olive oil in a skillet over medium heat; cook and stir eggplant, adding more oil if eggplant gets dry, until browned, 5 to 10 minutes
7
Transfer eggplant to a bowl, reserving oil in the skillet
8
Heat remaining oil in the same skillet; cook and stir onion and garlic until golden, about 10 minutes
9
Return eggplant to skillet and season with oregano; cook and stir for 1 minute more
10
Mix tomatoes, vinegar, salt, sugar, and black pepper into eggplant mixture; cover skillet and simmer sauce until eggplant is softened, about 10 minutes
11
Mix sauce with pasta in a bowl; top with mozzarella cheese and basil