Minna’s Favorite Recipes

This recipe is from Giuliano Hazan, author of Every Night Italian and
The Classic Pasta Cookbook.  He is also the son of Italian Cookbook author and cooking teacher Marcella Hazan.   This is “the” classic Sicilian pasta sauce, combining eggplant and tomato, perfect for the garden abbondanza at this time of year.  It is quick – and delicious. 
Makes 7-8 1 cup servings (I know what your thinking – who eats just 1 cup of pasta?  This recipe is from a “Cooking Light” magazine)

2 tablespoons olive oil


3 garlic cloves, minced
1½ pounds coarsely chopped peeled tomato (about 2 cups)
1 teaspoon salt
1 pound eggplant, peeled and cut into ½ inch cubes (about 4 cups)
¼ cup thinly sliced fresh basil
6 ounces fresh mozzarella cheese, cut into ¼ inch cubes (about 1 cup)
1 pound spaghetti

1.  Place oil and garlic in a large skillet; cook over medium-high heat 30 seconds or until garlic begins to sizzle.  Add tomato and salt; cook 15 minutes or until liquid has evaporated. Add eggplant; cover, reduce heat, and cook 15 minutes or until eggplant is tender.  Stir in basil; set aside.

2.  Cook pasta in boiling water 9 minutes; drain.  Toss with sauce and cheese. Serve immediately.


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