“Be sure to use fresh mozzarella for this recipe! Recipe is from Family Circle.”
READY IN:
32mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim eggplant and cut into 1/2-inch pieces.
  2. In a large skillet, cook eggplant and garlic in oil for 7 minutes over medium-high heat, stirring occasionally.
  3. Stir in tomatoes and break up with a wooden spoon.
  4. Add oregano, salt and red pepper flakes.
  5. Simmer for 15 minutes, stirring occasionally.
  6. While sauce is simmering, cook pasta following package directions.
  7. Drain, reserving 1 cup of the cooking water.
  8. Toss drained pasta with sauce.
  9. Add reserved pasta water, in 1/4 cup increments, until desired consistency is reached.
  10. Stir in cheese, allow to melt slightly and serve.

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