Pasta and Eggplant Pomodoro
Serves 2
1-2 tablespoons olive oil
2 cubed Japanese eggplant or 5-6 "mini" eggplant (such as FairyTale)
3 smashed garlic cloves
Red Pepper flakes, to taste
1 pint grape/cherry tomatoes halved or 2-3 large beef steaks, diced
1 handful chopped basil
5 oz rotini
1.5 oz grated Parmesan cheese
Cook the pasta to al dente, reserve 1/3 cup cooking liquid.
Heat olive oil in a large skillet over high heat. Add garlic and pepper flakes and cook stirring for 45 seconds. Add cubed/sliced eggplant, stir-fry until tender, about 5 minutes. Add tomatoes and basil and cook until softened, about 5 more minutes. Season with Kosher salt and a pinch of sugar (if needed).
Toss with hot pasta and reserved pasta water until the sauce comes together.
Stir in cheese, serve immediately.
