I have been making this dish for quite some time, and it is always a hit in the house. It is best at this time of year when the tomatoes, basil and eggplant are all fresh and still warm from the sun! But I have been known to make it at other times just cause it is so yummy. There are stains on this page of my cookbook, so it must be good!
1 large eggplant (about 1¾ pounds) cut into ½-inch cubes
¼ cup olive oil
¾ tsp salt
fresh ground black pepper
1 medium onion, chopped
2 garlic cloves, minced
2 pounds tomatoes, chopped (about 4 cups)
¾ pound spaghetti (we always have whole wheat) cooked according to your taste
3 Tbs chopped fresh basil
½ pound fresh mozzarella, cut into ½-inch cubes (but we always use 1 pound)
Pre-heat oven to 425˚F.
Toss the eggplant with 2 Tbs oil, 1/4 tsp salt and a pinch of pepper. Spread the eggplant out on a baking sheet and roast, stirring occasionally, until tender and brown, about 20 minutes.
Meanwhile, heat the remaining 2 Tbs of oil in a large frying pan over moderate heat. Add the onion and cook until almost caramelized. Stir in the garlic and cook 1 minute more. Add the tomatoes, remaining salt and 1/4 tsp pepper. Increase the heat to high and cook, stirring occasionally until the sauce in thickened. It takes about 10 minutes.
Toss the pasta with the eggplant, tomato sauce, basil and finally the mozzarella and serve at once.