You gotta be kidding Kim!! Am I supposed to pick just one!!?
Okay, this is "ONE OF" many favourites, Pasta alla Norma
, a Sicilian specialty.
(like many of my recipes I haven't done the exact measurement of each ingredients... I will figure them out upon request!)
-Sautè aubergene/egg plant cut in bite size, minced onion and garlic in evoo.
-when the aubergene and onion are tender and golden, add chopped tomatoes (peeled or unpeeled, depending on preference), continue to cook until tomatoes are just heated through. Salt to taste.
-In the meantime cook the pasta al dente.(traditionally bucattini are used, but I prefer short pasta, like fusilli or farfalle, as this dish is very juicy and tends to splatter all over the place if you use the long pasta...)
-chop up the fresh mozzarella to bite sizes.
-In a big bowl toss the sautèed vegs, pasta and mozzarella, together with chopped fresh basil leaves and freshly ground black pepper.
-serve hot, if prefered with grated parmigiano or grana padano.