Parpadelle Pasta With Eggplant

Parpadelle Pasta With Eggplant

This is a typical Italian pasta dish serving vegetables with the pasta. Many dishes do not have the tomato sauce that most Americans associate with "Italian" foods.

Ingredients:

3/4 pound parpadelle pasta

1 cup vegetable stock

2 tomatoes, peeled and finely chopped

2 garlic cloves, chopped

1 eggplant

1 teaspoon paprika

1/4 cup buffalo mozzarella, chopped

4 teaspoons olive oil

Oregano

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Directions:

Cut the eggplant (1/8" thin slices) and fry with a little olive oil in a non stick saucepan until nicely browned. Add the chopped garlic and paprika. Now add the tomatoes and leave to cook for a few minutes. Boil the pasta and remove from the heat just before al dente. Drain. Add to the sauce with the vegetable stock and leave on a low heat for a few minutes. Remove from the heat, add the chopped mozzarella and the oregano and toss quickly. Serve immediately. Serves 4