Linguini with Eggplant and Mozzarella
Originally from "Naples at the Table," this pasta is a quick, light and delicious vegetarian dish. Make it when you can get fresh beautiful Japanese eggplant from the farmers market.
- 4-5 medium Japanese eggplant unpeeled, cut into 1/2” cubes
- ¼ cup olive oil
- 2 large cloves garlic slightly mashed
- 3/4 lb cherry tomatoes cut in half
- pinch hot red pepper flakes
- 4 sprigs fresh basil chopped
- 12 oz linguini
- 8 oz fresh small balls of mozzarella halved
- ½ cup parmesan shredded
- 1 package linguini or fettuccini
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Salt eggplant in colander for 30 minutes. Press with paper towel to release more liquid. -
Bring water in a large pot to a rolling boil and add salt.
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In larger skillet, heat about 1/8” to ¼” of olive oil and fry eggplant until it is soft and brown, Remove and drain on absorbent towel. -
If the oil disappeared add 2 tablespoons more, add garlic and pepper flakes on low heat. Press garlic into oil, so that it melts into the oil. Remove, or leave in according to taste
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Start pasta.
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Add the tomatoes to the garlic stirring. Cover the pan, raising heat to medium high. Cook cherry tomatoes until they’re falling apart and becoming saucy, about 8 minutes.
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Just before pasta is done, add cooked eggplant to tomato sauce, lower heat and gently cook BRIEFLY, keeping texture to the tomatoes. -
Put pasta in a bowl and add eggplant mixture tossing gently. -
Finally add basil & cubed mozzarella, toss quickly and sprinkle with freshly grated parmesan. -
Serve immediately.
Note: Using Parmigiana Reggiano is essential. Using fresh mozzarella is essential. The cheese must melt very quickly while retaining some texture or chunkiness. If you toss the mozzarella in the sauté pan, it will melt too thoroughly becoming watery. You want the cheese to be stringy. Using cherry tomatoes is essential.
