Sunday, June 6, 2010
Eggplant Mozzarella Pasta Dish
Growing up in an Italian family, we've cooked it all. But sometimes, it's nice to try something new with familiar ingredients. Our Mom introduced us to this dish, and it is now one we eat often. It's a different and delicious take on a pasta dish. And just use gluten-free pasta to make it gluten-free. Here's how:
Quick Ingredient Checklist:
1 package shredded mozzarella
2 cans diced tomatoes or 3 large fresh tomatoes
1 onion, color of your choice
1 package sliced mushrooms
1 can black olives (optional)
1 bell pepper, color of your choice
2 boxes of gluten-free linguini (or regular for others)
handful of fresh basil leaves
salt n' pepper
First, dice 1 eggplant and place in a collander in the sink to drain for about 15 minutes.
Boil 2 boxes of linguini or fettuccini (gluten free if needed) in a large pot of salted water with a few drips of olive oil to help prevent sticking.
Then, in a medium saute pan with some olive oil, place a large onion of your choice (white, yellow or red), chopped, for 2-3 minutes. Add either 2 cans of chopped tomatoes or 2 fresh tomatoes, chopped, into the onion mixture with some salt and pepper.
In a separate large saute pan lined with olive oil, cook the eggplant on medium to high for about 8 minutes. Then add 1 chopped bell pepper (color of your choice) and 1 package of sliced mushrooms to the mixture.
Once those are both done, add the tomato mixture to the eggplant mixture.
Mix in 1 package of shredded mozzarella cheese, 1 can of sliced black olives and chopped fresh basil to garnish.
Serves approximately 6 people, depending on how Italian you are. ;)