Ingredients
4
4 servings
- •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
- •1 teaspoon white sugar
- •½ teaspoon freshly ground black pepper
- •½ pound fresh buffalo mozzarella cheese, torn into pieces
- •½ cup chopped fresh basil, or more to taste
Instructions
- Arrange eggplant slices in a colander and sprinkle with enough salt to lightly coat; drain for about 10 minutes. Rinse eggplant and pat dry with paper towels. Chop eggplant into cubes.
- Bring a large pot of lightly salted water to a boil. Cook pappardelle at a boil until tender yet firm to the bite, about 10 to 11 minutes; drain.
- 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. Transfer eggplant to a bowl, reserving oil in the skillet.
- Heat remaining oil in the same skillet; cook and stir onion and garlic until golden, about 10 minutes. Return eggplant to skillet and season with oregano; cook and stir for 1 minute more.
- Mix tomatoes, vinegar, salt, sugar, and black pepper into eggplant mixture; cover skillet and simmer sauce until eggplant is softened, about 10 minutes. Mix sauce with pasta in a bowl; top with mozzarella cheese and basil.
Nutritional Facts
Per 4 servings
- Calories: 567
- Carbohydrate: 68g
- Fat: 24g
- Fiber: 10g
- Protein: 22g
- Sugar: 13g
Related Recipes
Eggplant Pasta Bake
Spicy Eggplant and Pasta with Pancetta
Stuffed Eggplant
Eggplant Pasta
Pasta alla Norma (Eggplant Pasta)
Eggplant Rollatini
Eggplant Sandwiches
Eggplant Supper Soup
Mediterranean Chicken with Eggplant
Eggplant and Red Pepper Bake
Chinese Eggplant with Garlic Sauce
