1 eggplant, cut into 1/2″ slices
1 tbsp., plus 1 tsp. extra-virgin olive oil, divided
1 tsp. minced garlic
1/2 yellow onion, diced
1 (28-ounce) can diced tomatoes
1 (6-ounce) can tomato paste
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/4 tsp. dried thyme
1/4 tsp. dried sage
Salt and pepper, to taste
1 (16-0unce) box Barilla Plus penne pasta
8 ounces fresh mozzarella
First, I sliced a large eggplant into 1/2″ slices and sprinkled with salt to let them sweat (it drains the bitterness out of them so when you cook it, all you taste is eggplant deliciousness). Then I lightly coated them with EVOO and popped them in a 450 degree oven to roast. Meanwhile, I boiled some water for the penne pasta and got started on the sauce.
In a medium saucepan, heat 1 tbsp. EVOO and 1 tsp. minced garlic until fragrant. Then I added 1/2 diced yellow onion, and let it sweat for several minutes. Next, I added one 28-ounce can diced tomatoes, one six-ounce can tomato paste and mixed it all together. I seasoned it with 1/4 – 1/8 tsp. each (as desired) dried oregano, dried basil, dried thyme and dried sage. Seasoned with salt and pepper, I let it simmer to all mix together.
To serve this delectable dish, I plated 1 serving (2 ounces) of the Barilla Plus penne, 1 heaping cup of the Italian tomato sauce, four slices of the roasted eggplant and topped it with two ounces of fresh mozzarella.
Makes 4 to 6 servings