What to do with an eggplant? We all first think of eggplant Parmesan, or you you can spend a while in the kitchen making babaghanoush or eggplant lasagna. I like to add bacon and cherry tomatoes to bring out the flavor of the eggplant and toss it with penne and fresh mozzarella.
Makes 4 Servings
1/2 box Penne pasta
1/4 cup Olive Oil
1/2 pound Bacon
1/2 pound cherry tomatoes
2 Garlic cloves
1/4t Crushed Red Pepper
6-7 cup Basil leaves
Salt & Pepper
Cut your eggplant and Mozzarella into 1/2-inch pieces.
Halve cherry tomatoes.
Thinly slice garlic.
Rinse and dry basil leaves. Rip leaves into small pieces.
Cook off bacon and cut into 1/2-inch pieces.
Cook the pasta according to the package instructions.
Heat olive oil a large non-stick pan over MED-HI heat.
Set aside 1/4 cup of the pasta water. Drain the pasta and return it to the pot.
To your heated pan, add your eggplant. Cook until golden brown and tender, tossing constantly, for about 10 minutes.
Add in bacon tomatoes, garlic, red pepper, salt & pepper to taste. Continue cooking while tossing, until the tomatoes soften, about 3 minutes.
Add the tomato mixture to the pasta. Add in Mozzarella and the saved cooking water.
Gently stir pasta to evenly combine.
Plate pasta and sprinkle with basil and Parmesan cheese.
Replace basil with mint for a cool, refreshing bite.
Ground sausage works just as well as bacon.
Leave out the bacon for a delicious vegetarian dish.