Penne with Tangy Eggplant and Mozzarella Recipe
Photo: Andrew Purcell
Serves 4
Ingredients
3 Asian eggplants (3/4 pound), cut into 1/2-inch rounds
4 Tbsp. olive oil
3 Tbsp. red wine vinegar
3/4 tsp. salt
3 large garlic cloves, thinly sliced
4 large plum tomatoes, chopped
1/4 tsp. crushed red pepper flakes
1 1/2 tsp. finely grated lemon zest
3/4 pound penne
4 ounces mozzarella, cut into 1/2-inch pieces (1 cup)
1/2 cup grated Parmesan
1 cup sliced basil leaves
Directions
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.
Ingredients
Directions
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.
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