And since I had an abundance of tomatoes, an eggplant, and lots of basil, I decided to make this spaghetti dish. I roasted cubes of eggplant. Then I used fresh ripe tomatoes to make a quick sauce and added the little pearls of fresh mozzarella at the very last minute, so it just softens slightly without getting stringy. If you can't find pearl-size mozzarella balls, just chop fresh mozzarella into 1/2 inch cubes.
Spaghetti with Roasted Eggplant, Fresh Tomatoes and Mozzarella
- 1 large eggplant (almost 2 pounds), cut into 1/2 inch cubes
- 1/4 cup olive oil
- 1 Tbsp. extra-virgin olive oil
- 3/4 tsp. salt
- 2 medium onions -chopped
- 2 large garlic cloves- thinly sliced
- 5 ripe tomatoes on the vine- chopped
- 1/2 pound spaghetti pasta
- 3 Tbsp. chopped fresh basil
- fresh cracked pepper to taste
- 4 ounces (1/2 package) fresh mozzarella pearls
Preheat oven to 425 degrees. Toss and spread the eggplant on a baking sheet. Drizzle about 2 tablespoons of olive oil and sprinkle 1/4 teaspoon of salt.
Roast for 20 minutes, until tender and brown.
In the meantime, in a large skillet, heat 2 tablespoons olive oil over moderate heat.
Add the onion and garlic and cook until golden brown, about 8 minutes.
Add the chopped tomatoes, 1/2 teaspoon salt and some fresh cracked pepper.
Cook until the sauce is thickened, about 10 minutes.
Add the fresh basil and stir in 1 tablespoon of extra-virgin olive oil.
Fold in the roasted eggplant. Turn off heat.
In a large pot of boiling water, add 1 teaspoon of salt. Add spaghetti and cook until al dente.
Drain. Toss the spaghetti into the skillet with the eggplant, basil, tomato sauce and fresh mozzarella. And serve immediately.