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

Preparation info
  • Serves


    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

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.


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


  1. 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