Penne with Tangy Eggplant and Mozzarella Recipe
Active time: 20 minutes
Total time: 30 minutes
Bring a large pot of salted water to a boil. In a 12-inch skillet, heat 1 Tbsp. olive oil over medium-high heat. Add half the eggplant, cover and cook 2 minutes. Uncover, flip eggplant and cook 1 minute longer. Transfer to a medium bowl. Repeat with 1 Tbsp. olive oil and remaining eggplant. Toss with red wine vinegar and 1/4 tsp. salt. In the same skillet, add 2 Tbsp. olive oil and garlic. Cook over medium-high heat until golden, about 30 seconds. Add tomatoes and red pepper flakes and cook until tomatoes soften, about 2 minutes. Add lemon zest and reserved eggplant. Cover and set aside.
In the pot of boiling water, cook penne until al dente. Drain and add to skillet. Cook over medium-high heat, tossing gently until heated through, about 2 minutes. Add mozzarella and Parmesan. Remove from heat and toss with basil and 1/2 tsp. salt. Divide among 4 bowls and serve.