Get ready to transform your weeknight dinner into a culinary journey that will transport you straight to the sun-drenched hills of Italy! This mouthwatering pasta dish is not just a meal, it's an experience that combines the creamy richness of mozzarella, the smoky depth of roasted aubergine, and the bright, fresh burst of cherry tomatoes. In just 35 minutes, you'll create a restaurant-quality dish that will have your family and friends begging for seconds – and asking for your secret recipe!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz pasta (any type)
- 1 medium aubergine (eggplant), diced
- 2 cups cherry tomatoes, halved
- 1 cup mozzarella cheese, cubed
- 2 tbsp olive oil
- Salt to taste
- Pepper to taste
- Fresh basil for garnish
Instructions
- Prepare your ingredients: Dice the aubergine into 1/2-inch cubes, halve the cherry tomatoes, cube the mozzarella, and roughly chop fresh basil leaves.
- Bring a large pot of salted water to a rolling boil. The water should taste like seawater to properly season the pasta.
- While the water is heating, heat olive oil in a large skillet over medium-high heat. Add the diced aubergine and sauté for 6-8 minutes, stirring occasionally, until the pieces are golden brown and tender.
- Add pasta to the boiling water and cook according to package instructions until al dente, typically 8-10 minutes.
- In the same skillet with aubergine, add halved cherry tomatoes and cook for an additional 3-4 minutes until they start to soften and release their juices.
- Season the aubergine and tomato mixture with salt and freshly ground black pepper to taste.
- Drain the pasta, reserving 1/4 cup of pasta water, and return the pasta to the pot.
- Add the aubergine and tomato mixture to the pasta, tossing gently to combine. If the mixture seems dry, add some reserved pasta water.
- Fold in the cubed mozzarella, allowing it to slightly melt from the heat of the pasta.
- Transfer to serving plates and garnish with fresh basil leaves.
- Serve immediately while hot, with additional olive oil and black pepper if desired.
Tips
- Salt your pasta water generously - it should taste like seawater to properly season your pasta from the inside out.
- When sautéing aubergine, ensure your skillet is hot and don't overcrowd the pan. This helps achieve that beautiful golden-brown color and prevents steaming.
- Reserve some pasta water before draining. The starchy liquid is a chef's secret weapon for creating a silky, clingy sauce.
- Use fresh mozzarella if possible, and add it last to maintain its creamy texture.
- Fresh basil is key - add it just before serving to preserve its vibrant flavor and aroma.
- For extra depth, consider adding a small amount of garlic or red pepper flakes when sautéing the aubergine.
- If you want a lighter version, you can grill or roast the aubergine instead of pan-frying.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 40g
Protein: 15g
Fat: 16g
Saturated Fat: 6g
Cholesterol: 25mg
