Eggplant and Tomato Pasta
You can never have too many main course recipes, so give Eggplant and Tomato Pastan a try. One portion of this dish contains approximately 23g of protein, 21g of fat, and a total of 618 calories. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have basil leaves, chicken stock, kosher salt and pepper, and a few other ingredients on hand, you can make it.
Instructions
Heat 3 tablespoons oil a 12-inch skillet over medium-high heat until shimmering.
Add the eggplant and a generous pinch of salt and allow to cook, shaking and tossing occasionally, until eggplants are brown and have fully softened, 10 to 11 minutes. If eggplant threatens to burn, reduce heat to medium.
Transfer to a bowl, cover with foil, and set aside.
Add the remaining oil to the pan and increase the heat to medium high. When shimmering, add the onions and a pinch of salt. Cook, stirring frequently, until the onions are softened, about 3 minutes.
Add the garlic and red chili flakes and cook until fragrant, about 30 seconds.
Add the tomatoes and their juice and bring to a simmer. Once the tomatoes have softened, gently break them apart with a potato masher. Cook until the sauce has thickened, seasoning to taste, 8 to 10 minutes. Then add the broth and bring to a gentle simmer.
Add the pasta and cover, over medium heat, making sure there are active and vigorous bubbles. Stir occasionally to make sure the sauce isn’t sticking and allow to cook until the pasta is firm to the bite, 12 to 15 minutes, and stir in the eggplant. Tear the mozzarella into small chunks and add to the pan, heating until just starting to melt, about 1 minute. Stir in basil, season to taste with salt and pepper, and serve.