Sicilian-Style Pasta with Eggplant

Ingredients

• 1 large or 2 small eggplant - preferably Italian
• Kosher salt
• 1/2 cup olive oil
• 4 garlic cloves - peeled and crushed
• 1/2 teaspoon red pepper flakes
• 1 tablespoon fresh oregano
• 2 tablespoons capers
• 10 olives
• 1/2 cup canned Italian plum tomatoes
• 4 button mushrooms - sliced thickly
• 1/4 cup grated mozzarella
• 1 pound pasta shapes - penne
• rigatoni
• large shells or orecchiette
• Grated parmesan cheese - to serve

Instructions

1. Wash and cut eggplant into 1-inch cubes. Place in colander over bowl or plate and coat generously with coarse Kosher salt. Let stand for 30-60 minutes, until eggplant are sweating and releasing water.

2. Meanwhile, prepare other ingredients. Peel and crush garlic cloves. Wash capers. Slice olives and slice mushroom thickly.

3. Fill stock pot with generously salted (at least 1 tablespoon) water. Bring water to a boil.

4. Rinse salt off eggplant and lightly squeeze out any remaining water.

5. Heat olive oil in large saute pan over medium-high heat. Add garlic, red pepper flakes and eggplant and cook until fragrant and lightly browned, about 5 minutes. Remove garlic cloves if desiring a milder flavor or if browning too quickly. Add the mushrooms and cook an additional 2 minutes.

6. Add pasta noodles to boiling water and watch clock for appropriate cooking time. Meanwhile, add oregano, canned tomatoes, capers and olives to eggplant. Stir and reduce heat to a low simmer. Cook sauce for 10 minutes then remove from heat.

7. Drain pasta, then return to stove in stock pot. Add sauce and mozzarella. Mix together gently over very low heat until mozzarella is melted and mixed with pasta. Taste and adjust seasoning as necessary.

8. Spoon into bowls or plates. Serve with grated cheese and additional red pepper if desired.