Pasta with Eggplant and Tomatoes

The eggplants make this a meaty dish with the meat. I’m not usually for vegetarian meals but I have a few friends that are - I try to find the best recipes for when I have them over -ehem.. Abbe. I would say, this is one of my favorites. I love making a batch and bringing it in for lunch the day after..

ingredients

1 medium eggplant
2 medium tomatoes
1/2 cup olive oil
1/4 cup marscopone cheese
salt and pepper
oregano 1 1/2 tablespoon
elbow or rigatoni, penne pasta
garlic
parmasean cheese

directions

1
Cut the eggplant and tomato in 1/4 inch size cubes and heat up a pot of water for the pasta.
2
Heat olive oil and garlic in a large pan for 1-2 minutes. Stir in the eggplant, season with salt, pepper and oregano. Stir for 5-10 minutes (until eggplant is soft and gooiy). Stir in the tomato into the eggplant mixture, another 5 minutes or so. Put the pasta in the water and boil for 8-10 minutes. Mix in the marscopone cheese in the eggplant and tomato mixture which makes the dish creamier. When the pasta is done, pour into the eggplant mixture and stir thoroughly. Sprinkly parmasean cheese and stir.
3
Add a few basil leaves for decoration.

Source: Tomoko