Ingredients
- 400 g pasta (like spaghetti or penne)
- 2 medium eggplants, diced
- 1/2 cup olive oil
- 2 cloves garlic, minced
- 400 g canned chopped tomatoes
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup fresh basil leaves, chopped
- 1/2 cup grated cheese (like ricotta or mozzarella)
- 1/4 teaspoon red pepper flakes (optional)
Method
1. Begin by boiling a large pot of salted water. Cook the pasta according to the package instructions until it’s al dente. Drain well.
2. While the pasta cooks, heat the olive oil in a pan over medium heat. Add the diced eggplants and cook until they are golden and tender, about 10 minutes.
3. Stir in the minced garlic and cook for an additional minute until fragrant. Add the canned tomatoes and oregano, seasoning with salt and pepper. Let the sauce simmer for about 10 minutes.
4. Mix the cooked pasta into the skillet with the sauce. Add the chopped basil and, if desired, toss in the red pepper flakes for some heat.
5. Serve the pasta hot, topped with grated cheese. Enjoy your delicious meal.
You may also be interested in the following websites:
GardenBix.com
recipebix.com
cheeseofchoice.org
freescience.info
