Spicy Eggplant Pasta with Fresh Mozzarella
Serves: 6
 
Ingredients
  • 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)
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Dish pasta evenly into bowls. Top with eggplant/marinara sauce, fresh mozzarella, desired amount of red pepper flakes and fresh basil. Serve immediately.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/spicy-eggplant-pasta-with-fresh-mozzarella/