Penne with Eggplant, San Marzano Tomatoes
and fresh Mozzarella

A great way to use your garden eggplant using a quick
pan sauce.

4-6 servings
1 Globe eggplant,cubed
1 onion, diced
1 garlic clove,sliced thin
Crushed red pepper to taste
Salt and pepper
6 basil leaves, chiffonade
1 can San Marzano tomatoes
1 ball of fresh mozzarella
Grated Parmigiano Reggiano
I Lb cooked penne rigate

Start  by carmelizing your onion in a saute pan with extra virgin
oive oil.
Then add the eggplant and carmelize that also until the eggplant is soft.
Add the garlic, but do not brown.
Add your San Marzano tomatoes,crushing them with your hands or the back of a
Season with salt and pepper and your desired amount of crushed red pepper.
Continue to cook the sauce until the tomatoes cook down slightly,stirring often.
Cook the sauce for about 10 minutes then
add the basil.
Add the pasta and cubed mozzarella (add the mozzarella off the heat) mix together
and serve with grated cheese.
Penne,with Eggplant,Mozzarella
and San Marzano tomatoes