Ingredients:
Directions:
Thank you Kitchen Daily!
- ¼ cup extra virgin olive oil
- 1 cup fresh basil leaves, rough chopped
- 1 yellow or brown onion, chopped
- 8 oz white mushrooms, sliced
- 2 whole eggplant, cut into cubes
- 4 oz mozzarella cheese, cut into cubes
- 28 oz canned whole tomatoes, (1 large can)
- 1 lb linguine
- 4 oz fresh mozzarella, rough chopped
Directions:
- Heat a large skillet over medium heat for 2 minutes. Add olive oil, onion, and a pinch of salt and saute for 2 minutes. Add eggplant, mushrooms, and garlic and cook for about 10 minutes, stirring occasionally. Season again with salt & pepper. Pour the juice from the canned tomatoes into the skillet, then break up the tomatoes with your fingers and add those too. Cook for another 5 minutes (while pasta is cooking), then stir in half the fresh basil and the regular mozzarella cheese cubes.
- While veggies are cooking, bring a large pot of water to a boil. Add a small handful of salt and the noodles. Cook according to package directions (if possible, get the semi-fresh pasta that only takes 4-6 minutes), then drain and add noodles to the cooked veggies.
- Add a second handful of rough chopped basil and the chopped fresh mozzarella. Toss to combine, then place in a large bowl or platter and serve immediately.
Thank you Kitchen Daily!