Name: Mediterranean-Style Eggplant Pasta
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Eggplant, cut into 3/4-inch slices - 1; Salt as needed - 1; Pappardelle pasta (wide fettuccine noodles) - 9 ounces; Olive oil, divided - 3 tablespoons; Onion, finely chopped - 1; Garlic, minced - 3 cloves; Dried oregano - 2 teaspoons; Crushed tomatoes - 1 (18 ounce) can; Red wine vinegar - 1 tablespoon; Salt - 1 teaspoon; White sugar - 1 teaspoon; Freshly ground black pepper - ½ teaspoon; Fresh buffalo mozzarella cheese, torn into pieces - ½ pound; Chopped fresh basil, or more to taste - ½ cup

Ingredients for - Mediterranean-Style Eggplant Pasta

1. Eggplant, cut into 3/4-inch slices 1

2. Salt as needed 1

3. Pappardelle pasta (wide fettuccine noodles) 9 ounces

4. Olive oil, divided 3 tablespoons

5. Onion, finely chopped 1

6. Garlic, minced 3 cloves

7. Dried oregano 2 teaspoons

8. Crushed tomatoes 1 (18 ounce) can

9. Red wine vinegar 1 tablespoon

10. Salt 1 teaspoon

11. White sugar 1 teaspoon

12. Freshly ground black pepper ½ teaspoon

13. Fresh buffalo mozzarella cheese, torn into pieces ½ pound

14. Chopped fresh basil, or more to taste ½ cup

How to cook deliciously - Mediterranean-Style Eggplant Pasta

1 . Stage

Arrange eggplant slices in a colander and sprinkle with enough salt to lightly coat; drain for about 10 minutes. Rinse eggplant and pat dry with paper towels. Chop eggplant into cubes.

2 . Stage

Bring a large pot of lightly salted water to a boil. Cook pappardelle at a boil until tender yet firm to the bite, about 10 to 11 minutes; drain.

3 . Stage

Heat 1 1/2 tablespoon olive oil in a skillet over medium heat; cook and stir eggplant, adding more oil if eggplant gets dry, until browned, 5 to 10 minutes. Transfer eggplant to a bowl, reserving oil in the skillet.

4 . Stage

Heat remaining oil in the same skillet; cook and stir onion and garlic until golden, about 10 minutes. Return eggplant to skillet and season with oregano; cook and stir for 1 minute more.

5 . Stage

Mix tomatoes, vinegar, salt, sugar, and black pepper into eggplant mixture; cover skillet and simmer sauce until eggplant is softened, about 10 minutes. Mix sauce with pasta in a bowl; top with mozzarella cheese and basil.