A Mediterraneanstyle eggplant sauce for pasta that can be served with chicken for meatlovers Use good quality pasta cheeses and fresh herbs for best results Serve with slivered or grated Parmesan Serve with a green salad
Prep Time
10 mins
Dificult
Medium
Servings
55 mins
Ingredients
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.
Cook's Note:
Salting the eggplant in the colander can be skipped
but will ensure that any bitter taste is removed and will reduce the amount of oil absorbed during frying. It's not necessary to peel the eggplant.
Substitute 2 tablespoons from oregano for the dried
if desired.
Balsamic vinegar can be used in place of red wine vinegar
