Penne Eggplant And Mozzarella Recipes

PENNE WITH EGGPLANT SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
• Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add half of the eggplant, season with salt and pepper and cook, stirring occasionally, until golden and tender, about 4 minutes; transfer to a plate using a slotted spoon. Repeat with the remaining eggplant, adding another 1 tablespoon oil to the skillet.
• Add the remaining 2 tablespoons olive oil and the garlic to the skillet. Reduce the heat to medium and cook, stirring, until the garlic is just golden, about 3 minutes. Add the tomatoes, oregano, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes.
• Add the pasta, eggplant and the reserved pasta cooking water to the skillet; cook, tossing, 1 minute. Season with salt and pepper. Serve topped with the ricotta and basil. Drizzle with olive oil.

PENNE EGGPLANT AND MOZZARELLA

Steps:

• Wash and blanche tomato's in boiling water for 1 minute let cool peel off the skin and dice about half an inch thick.
• Wash and peel eggplant and slice about quarter of an inch thick , then again in long thin slices .
• Place the oil in a deep frying pan or small wok add garlic and chili pepper,also add the eggplant to pan when oil gets hot but not smoking,saute until it softens a little while stiring.
• Add the diced tomato's to the pan and let them soften in oil while stiring, then add half a cup of water and basil sprig, if you sauce tends to dry add a liitle more water should altogether cook for about 15 minutes or until eggplant is cooked . Your sauce is ready.
• Dice the mozzarella cheese in quarter inch pieces and set aside.
• Cook your pasta to however you prefer it not overcooked .Drain well and add to you sauce and mix,add the mozzarella and the grated cheese and mix,place in your serving dishes add a few basil leaves if you like just for the presentation.

RIGATONI WITH CREAMY EGGPLANT AND MOZZARELLA

Steps:

• Bring a large pot of heavily salted water to a boil over high heat.
• Meanwhile, heat oil in a large frying pan over medium-high heat. When it shimmers, add the onion and garlic and cook until just softened. Add eggplant, stir to coat in oil, then let cook, stirring rarely, until softened and golden brown, about 5 to 7 minutes. Remove half eggplant mixture and reserve.
• Meanwhile, add the pasta to the boiling water and cook according to the package instructions.
• Reduce heat to medium-low, add the tomatoes, cream, and half the basil, and let simmer, stirring occasionally, until flavors meld and sauce is slightly thickened, about 4 minutes.
• Drain pasta and return to the pot off the heat. Pour sauce over top and stir until well coated. Add reserved eggplant, remaining basil, and mozzarella and mix until the cheese starts to soften. Serve immediately.