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extra-virgin olive oil yellow onion garlic Japanese eggplant tomatoes heavy cream basil rigatoni buffalo mozzarella
Viewed: 35 - Published at: 3 years agoIngredients
- 1/4 cup extra-virgin olive oil
- 1/2 medium yellow onion, finely chopped (about 1/2 cup)
- 4 medium garlic cloves, thinly sliced (about 1 tablespoon)
- 2 medium Japanese eggplant, medium dice (about 4 cups)
- 1 (15-ounce) container crushed tomatoes
- 1/4 cup heavy cream
- 1/2 cup loosely packed thinly sliced fresh basil leaves
- 1 pound rigatoni or penne rigate
- 8 ounces buffalo mozzarella, small dice
Method
- Bring a large pot of heavily salted water to a boil over high heat.
- Meanwhile, heat oil in a large frying pan over medium-high heat.
- When it shimmers, add the onion and garlic and cook until just softened.
- Add eggplant, stir to coat in oil, then let cook, stirring rarely, until softened and golden brown, about 5 to 7 minutes.
- Remove half eggplant mixture and reserve.
- Meanwhile, add the pasta to the boiling water and cook according to the package instructions.
- Reduce heat to medium-low, add the tomatoes, cream, and half the basil, and let simmer, stirring occasionally, until flavors meld and sauce is slightly thickened, about 4 minutes.
- Drain pasta and return to the pot off the heat.
- Pour sauce over top and stir until well coated.
- Add reserved eggplant, remaining basil, and mozzarella and mix until the cheese starts to soften.
- Serve immediately.
