Serves four
Ingredients:
- 1 eggplant, peeled, sliced ½-inch thick
- ¼ cup extra virgin olive oil
- 1 pint cherry tomatoes, split in half
- ¼ cup extra virgin olive oil
- ½ Lb. penne or gemelle pasta, boiled in salted water until barely tender, drained
- ¼ Lb. fresh or whole milk mozzarella, cut into cubes
- 1 cup Fresh basil leaves, cut into little strips or torn into pieces
- ¼ cup Freshly grated parmesan cheese
- Salt and black pepper, to taste
- Extra virgin olive oil, as needed
Instruction:
- Pre-heat grill on high heat.
- Lay out the eggplant slices and brush both sides with the first measure of olive oil.
- Place eggplant on the grill and cook for about 3 minutes on each side or until softened and a grill mark has established. Remove from the grill and let cool slightly.
- Chop into coarse ¾-inch pieces, reserve.
- In a bowl, toss together the hot pasta, grilled eggplant, cherry tomatoes, mozzarella, basil, and parmesan.
- Season pasta to taste with salt and pepper and moisten with more olive oil as needed. Serve and enjoy!
