Pasta with a Sauce of Eggplant, Sweet Cherry Tomatoes, Fresh Mozzarella, and Lemon

Name: Pasta with a Sauce of Eggplant, Sweet Cherry Tomatoes, Fresh Mozzarella, and Lemon
Yield: Serves 6
Ingredients: 1 pint container cherry tomatoes; 6 large cloves garlic, sliced; ½ teaspoon crushed red pepper flakes; 8 bocconcini (little balls of fresh mozzarella; found in the cheese section at the supermarket); 3 small eggplants, cut into 1 -inch cubes (about 8 cups); Salt; 1 pound pasta, homemade or other; ¼ cup good extra-virgin olive oil; 1 small sweet onion, diced; 3 tablespoons freshly squeezed lemon juice (from about 1 lemon); ¼ cup fresh oregano, chopped; 12 fresh basil leaves, whole

Preparation info

Serves
6

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

Although we make this delicious sauce year round at Claire’s, there’s no denying it—summer produce tastes the best and we take full advantage of the work from our beloved farmers when we can.

Ingredients

3 small eggplants, cut into 1 -inch cubes (about 8 cups)
Salt
1 pound pasta, homemade or other
<

Sauce
Pasta
Vegetarian
Summer

Method

Place the cubes of eggplant in a large bowl. Sprinkle a tablespoon of salt evenly over the eggplant and toss to coat, using your hands or two wooden spoons. Set aside for about 25 minutes, tossing again every 5 minutes or so to allow some of the water from the eggplant to be