Oh, how I love eggplant. Here’s an easy summer sauce to serve over pasta.
about 4 medium size tomatoes
3 cloves garlic
one ball of fresh mozzarella, chopped into small pieces
olive oil, salt, pepper
optional: fresh basil and/or oregano
- Prepare the veggies. Slice off the ends and remove skin of eggplant with a sharp knife. Cut into one-inch dice. Wash and slice tomatoes into chunks. Peel and mince garlic.
- Heat a skillet over medium low and then add 2 tbls. olive oil. When the oil is hot, add eggplant, salt, and pepper. Saute for about 4 minutes, tossing often. Your eggplant will begin to soften and look translucent. It’s best to taste it at this point to see if it’s too your liking. Add tomato and garlic. Stir until the tomato is just soft.
- Lower heat. Add the mozzarella and herbs. Stir until the cheese is just melted. Serve over fresh pasta or crusty grilled bread.