Very simple cast of characters here. You just need an eggplant, your favorite pasta (we went for this gluten free brown rice penne), your favorite marinara, fresh mozzarella, basil and some red chili flakes.
You’ll want to start by salting the eggplant to let it sweat. This gets rid of any potential bitterness that it may have. Rinse it well after it hangs out with the salt and pat it dry.
Then dice it up into pretty little cubes and cook it in a skillet over medium high heat. Let it cook for about 15 minutes until the edges are a nice golden brown then add the marinara. While this is happening, cook the pasta according to the package directions. Then to serve, spoon the pasta into a bowl and top with the eggplant marinara mixture, some fresh mozzarella, red pepper flakes (to your desired heat) and some fresh basil. Yum! This dish is a total win!!
- 1 medium eggplant
- kosher salt
- 1 Tbsp good quality olive oil
- 12 oz brown rice gluten free pasta
- 1 C fresh mozzarella, chopped
- red pepper flakes - to taste
- ¼ C fresh basil, chiffonade
- 1 jar marinara sauce (we used Mezzetta brand caramelized onion and butter)
- Cut the ends off of each side of the eggplant and slice eggplant into ½ inch slices. Place a generous amount of salt on each side of eggplant and allow to “sweat” for 30-60 minutes. Rinse eggplant thoroughly and pat dry. Chop slices into ½ inch squares.
- Heat olive oil in large skillet over medium-high heat. Add eggplant, cook for approx 15 minutes until all sides of eggplant are golden brown and completely cooked though. Reduce heat to low and add marinara sauce.
- While the eggplant is cooking boil pasta noodles to cook, drain and return to the pan. Add a few large spoonfuls of eggplant/marinara sauce to the pasta and mix to incorporate.
- Dish pasta evenly into bowls. Top with eggplant/marinara sauce, fresh mozzarella, desired amount of red pepper flakes and fresh basil. Serve immediately.
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