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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A Cooking Light recipe of a classic Sicilian pasta sauce. I've got eggplants and tomatoes planted this year and can't wait to make this! Ingredients:
2 tablespoons olive oil |
3 garlic cloves, minced |
1 1/2 lbs coarsely chopped peeled tomatoes (about 2 cups) |
1 teaspoon salt |
1 lb eggplant, peeled and cut into 1/2-inch cubes (about 4 cups) |
1/4 cup thinly sliced fresh basil |
3/4 lb uncooked spaghetti |
6 ounces fresh mozzarella cheese, cut into 1/4-inch cubes (about 1 cup) |
Directions:
1. Place oil and garlic in a large skillet; cook over medium-high heat 30 seconds or until garlic begins to sizzle.
2. Add tomato and salt; cook 15 minutes or until liquid has evaporated.
3. Add the eggplant; cover, reduce heat, and cook 15 minutes or until eggplant is tender.
4. Stir in basil; set aside.
5. Cook pasta in boiling water 9 minutes; drain.
6. Toss with sauce and cheese.
7. Serve immediately.
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