Eggplant Pasta

This has quickly become a new family favorite. It's been a good year for eggplant, so our creativity has been put to the test.

The ingredients:
2 cups cooked pasta - penne or a similar shape
5 or 6 Japanese or Chinese eggplant - about 3 cups peeled and diced
1 1/2 cups diced tomatoes - cherry, grape or pear tomatoes work very well
2 cups sliced mushrooms
6 ounces fresh mozzarella cheese
3 tablespoons chopped garlic
3/4 cup chopped fresh basil
1/2 cup olive oil


1. Begin by peeling and dicing the eggplant, Put it in a large skillet with a generous amount of olive oil.

2. Salt the eggplant, and saute for about 10 mintues before adding the sliced mushrooms and chopped garlic.
















3. Keep the heat on the low side and saute until the mushrooms are cooked and the eggplant is translucent and has absorbed the olive oil.

4. Chop the tomatoes and add to the eggplant mix.

5. Turn off the heat. Chop the fresh mozzarella and sprinkle over the top. Add the chopped, fresh basil.

6. Add the pasta; stir and serve with a little grated Parmesan.

You will thank me!