A Mediterranean-style eggplant sauce for pasta that can be served with chicken for meat-lovers. Use good quality pasta, cheeses, and fresh herbs for best results. Serve with slivered or grated Parmesan. Serve with a green salad.
- 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
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.
Prep time: 10 mins / Cooking time: 35 mins / Total time: 55 mins
Serving: 4 / Yield: 4 servings