Corkscrew Pasta with Eggplant, Tomatoes, and Fresh Mozzarella

Name: Corkscrew Pasta with Eggplant, Tomatoes, and Fresh Mozzarella
Ingredients: Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 2 tablespoons extra-virgin olive oil, plus additional for brushing eggplant; 2 tablespoons extra-virgin olive oil, plus additional for brushing eggplant; 1 tablespoon chopped poached garlic or 1 teaspoon chopped raw garlic; 2 tablespoons red wine vinegar, plus additional for seasoning; 3 large ripe tomatoes (1¼ pounds), cut into ½-inch dice; Kosher or sea salt and freshly ground pepper; 1 pound dried corkscrew pasta, such as fusilli; ¼ cup coarsely chopped fresh basil; 2 tablespoons rinsed capers; 1 tablespoon chopped poached garlic or 1 teaspoon chopped raw garlic; 8 ounces fresh mozzarella packed in water, drained and cut into ¼-inch dice; 8 ounces fresh mozzarella packed in water, drained and cut into ¼-inch dice; 1 pound dried corkscrew pasta, such as fusilli; 2 medium unpeeled eggplants (1½ pounds), cut into 1½-inch-thick rounds

Preparation info

Serves
4

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This is my favorite fast summertime pasta. It’s essential that you have good, juicy ripe tomatoes for this recipe. Eggplant can also be grilled if you don’t want to use the oven. Grilled zucchini could be added or take the place of the eggplant.

Ingredients

2 medium unpeeled eggplants (1½ pounds), cut into 1½-inch-thick rounds
2 tablespoons

Pasta
Vegetarian
Summer

Method

Preheat the oven to 400°F. Brush the eggplant rounds with olive oil and put in a single layer on a baking sheet. Season liberally with salt and pepper. Roast in the oven until soft and lightly browne